Butternut Squash Bisque

Source: Randy Fontana

INGREDIENTS 

• FEATURED: 2 squashes, peeled and diced 

• 2 32-ounce vegetable or chicken stock containers 

• 1 large white onion 

• 2 stalks of celery 

• Salt to taste 

• Pepper to taste

• 1 Tbsp. Garlic powder 

• 1 Tbsp. Onion powder

• 2 cups of 2% milk 

Number of Servings: 10

---

DIRECTIONS

1. Combine all ingredients, except milk, into a large pot.

2. Bring to a boil.

3. Remove from heat when squash is tender.

4. Puree while soup is still warm.

5. Add milk and stir to combine.  

Prep Time: 15 min

Cook Time: 30 min

Total Time: 45 min

---

NUTRITIONAL INFORMATION

Calories – 123 kCal – 6% DV

Sodium –  258mg – 11% DV  

Total Fat – 3g – 4% DV

Saturated Fat – 1g

Trans Fat – 0g

Protein – 8g – 16% DV

Cholesterol – 5mg – 2% DV  

Total Carbohydrates – 20g – 7% DV

(Per Serving)

*DV = Daily Value 

---