Brie's Butternut Squash Bisque
You can never have too many soup recipes, so give Brie's Butternut Squash Bisque a try. One serving contains 232 calories, 4g of protein, and 1g of fat. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 4. It is a good option if you're following a gluten free, dairy free, and primal diet. A mixture of ground nutmeg, butternut squash, chili flakes, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
Rinse squash; cut in half lengthwise and scoop out seeds.
Place halves cut side down in a 12- by 17-inch baking pan. Peel, halve, and core apples; add to pan, along with 1/4 cup water.
Bake in a 400 regular or convection oven until squash and apples are tender when pierced, about 45 minutes. When cool enough to handle, scoop flesh of squash from peels; discard peels.
In a blender or food processor, in batches if necessary, whirl squash, apples, and broth until smooth.
Pour pure into a 3- to 4-quart pan.
Add wine, cinnamon, nutmeg, ginger, and chili flakes. Bring to a simmer over medium-high heat; reduce heat and simmer, stirring occasionally, to blend flavors, about 15 minutes.
Add salt and pepper to taste.
Ladle soup into wide bowls and garnish with chives.