Winter Squash Bisque
Ingredients
2 tsp vegetable oil
1 medium onion, diced
3⁄4 lb (340 g) butternut or acorn squash, peeled, seeded and chopped
2 1⁄2 cupsNourish Broth, prepared
1 orange, juiced and zested
1 tsp Pumpkin Pie Spice
Sea Salt, to taste
Black Pepper, to taste
Preparation
- Heat a Multipurpose Pot to medium; add vegetable oil and sauté onion for about 3 minutes. Add squash and sauté an additional 4 – 5 minutes.
- Add Bouillon, orange juice and zest, and Pumpkin Pie Spice. Stir well and bring to a gentle simmer. Cover and continue to simmer until all vegetables are tender, about 30 minutes.
- Pour small batches of soup into a blender and purée until smooth. Return soup to pot and heat until warmed through, adding extra Bouillon, if desired, for consistency. Season with Salt and Pepper before serving.
Nutritional Information
Per serving: Calories 130, Fat 3.5 g (Saturated 0.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 120 mg, Carbohydrate 23 g (Fibre 5 g, Sugars 6 g), Protein 5 g.
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