ROSEMARY BUTTERNUT BISQUE

Rosemary Butternut Bisque image

Provided by Molly O'Neill

Time 1h10m

Yield Four servings

Number Of Ingredients 7

Ingredients

2 medium butternut squash, peeled, seeds and fibers scooped out, cut into 1/2-inch cubes
6 cups chicken broth, homemade or low-sodium canned
1 tablespoon chopped fresh rosemary
2 teaspoons grated orange zest
1 teaspoon salt
Freshly ground pepper to taste
2 tablespoons heavy cream, optional

Steps:

Preheat the oven to 375 degrees. Place the squash on a baking sheet and roast until tender, about 25 minutes. Transfer to a large saucepan and add the chicken broth, rosemary and orange zest. Bring to a boil over medium-high heat. Reduce heat and simmer for 30 minutes.
Place the mixture in a food processor and process until smooth. Stir in the salt and pepper. Ladle the soup into bowls and swirl a little of the cream into each bowl if desired. Serve immediately.

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 3 grams, Carbohydrate 43 grams, Fat 5 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 1107 milligrams, Sugar 11 grams