SMART SUBSTITUTION Half-and-half and chicken broth replace the standard heavy cream, lowering the calorie count of this vegetable bisque without diminishing its appeal. For a different flavor, use ground nutmeg or cloves in place of cinnamon, or add a little chili powder for a Southwestern version.
Recipe information
Yield
serves 12
Ingredients
Preparation
Step 1
In a large saucepan, heat butter over medium. Add onion, garlic, thyme, cinnamon, and cayenne to taste. Season with salt, and cook, stirring occasionally, until onion is softened, 5 to 7 minutes.
Step 2
Add squash, broth, half-and-half, and the water. Bring to a boil; reduce to a simmer, and cook until squash is tender, about 20 minutes.
Step 3
Working in batches, purée in a blender until smooth (do not fill jar more than halfway each time). Stir in lemon juice; season with salt. To serve, divide bisque among bowls and top each with 1 tablespoon sour cream; garnish with additional cayenne, if desired.
Freezing Soup
Step 4
Let soup cool completely, then pour into airtight containers, leaving 1 inch of space at top. Freeze up to 3 months. Thaw in microwave or overnight in refrigerator. Heat with a bit of water, stirring occasionally. Add sour cream just before serving.
Nutrition Information
Step 5
(Per Serving)
Step 6
Calories: 117
Step 7
Fat: 5.4g (3.3g Saturated Fat)
Step 8
Protein: 2.6g
Step 9
Carbohydrates: 17.1g
Step 10
Fiber: 2.8g
