Butternut Bisque

Ingredients

• 2 tbsps butterNutrition
• 1 cup evaporated milk, nonfatNutrition
• 1/2 cup yogurt, skimNutrition
• 3 cups chicken brothNutrition
• 1 cup chopped carrotsNutrition
• 1 medium onion, choppedNutrition
• 2 cups cubed butternut squashNutrition
• 2 tbsps maple syrupNutrition

Directions

1. 1Melt butter in a large sauce pan. Add squash, onions and carrots and sauté for 5 minutes over medium heat.
2. 2Add chicken broth, cover and simmer until vegetables are tender.
3. 3Remove from heat. Add yogurt, evaporated milk and maple syrup.
4. 4Transfer in small batches to a blender or food processor and puree. Note: I have a stick blender and just use it while the soup is still in the pot. I find it to be less messy.
5. 5Return to sauce pan and heat over medium heat until hot.
6. 6Salt and pepper to taste.
7. 7Note: optional garnish with 1 tablespoon of plain non-fat yogurt or sour cream.

Nutrition per serving

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