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Curried Butternut Squash Bisque, THM E, DF option

Servings 5
Author Glenda Groff

Ingredients

  • 6 cups peeled and cubed butternut squash or 4 1/2 cups cooked/roasted squash
  • 3 cups fat-free chicken broth
  • 3 garlic cloves
  • 1/2 cup diced onion
  • 1 tablespoon curry powder
  • 2 tablespoons Brown Sugar Sweetener Substitute or Swerve Brown Sweetener
  • 1 teaspoon salt
  • 1/2 teaspoon Green Hatch Chili powder
  • 4 Laughing Cow Cheese wedges or for dairy-free 1/4 cup cashew cream cheese

Instructions

  1. In a 6 quart kettle, cook squash, garlic, and onion in the chicken broth until tender*. Allow to cool.. Blend the squash mixture, spices, and Laughing Cow Cheese Wedges until smooth using an immersion blender or a regular blender. If using a blender, be very careful to vent the blender properly. Pour bisque into the kettle over low/medium heat until thoroughly heated. 5 1 1/2-cups servings.

  2. *if you are using cooked/roasted squash, cook the onion and garlic in 1 cup chicken broth until soft. Blend cooked squash, chicken broth with onions and garlic, remaining chicken broth, spices, and cheese wedges together. Pour bisque into the kettle over low/medium heat until thoroughly heated.
  3. I often serve this bisque with sourdough/sprouted bread products. The bread will make your meal and E because bread is a carb source.
  4. You can have 1/2 cup butternut squash for a FP or S serving.