Roasted Butternut Bisque (Recipe from Great Aunt Janet Robinson, via Candy Fowler)
Ingredients:
4 C. cubed peeled butternut squash (abt. 1 pound)
Cooking spray
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 Tlb. Butter
2 Tlb. Finely chopped shallots
1 clove garlic, finely chopped
2 ½ cups chicken broth or organic vegetable broth
1 ½ C fat-free buttermilk
1 Tlb. Chopped fresh flat-leaf parsley
1. Preheat oven to 375
2. Place squash in a 2-quart baking dish coated with cooking spray. Lightly coat squash with cooking spray. Sprinkle squash with salt and pepper; toss well. Bake at 375 for 30 minutes or until tender.
3. Melt butter in a Dutch oven over medium heat. Add shallots and garlic to pan; cook 3 minutes, stirring occasionally. Add squash and broth to pan; bring to a boil, and cook 2 minutes. Stir in buttermilk. Reduce heat, and cook 2 minutes, stirring constantly. Place one-third of squash mixture in a blender. Remove center piece of blender lid to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatter). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture. Sprinkle with parsley
