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Butternut-cider Bisque

1

tablespoon

olive oil

1/2

large

onion, diced

1/2

large

carrot, diced

1

stalk celery, diced

1

pound

butternut squash, peeled, seeded and diced

4

sprigs fresh thyme, rinsed

5

cups

chicken stock or canned chicken broth

2

cups

apple cider

2

cups

heavy cream, apple cider, or chicken stock (optional)

Salt, and black pepper

1

Heat the oil in a large pot and saute the onion, carrot, and celery until the

2

carrot and celery are soft and the onion is translucent, about 5 minutes. Add

3

the squash and thyme and saute until all of the vegetables are coated with oil,

4

about 2 minutes. Add the stock and the 2 cups of cider and simmer until the

5

squash is very soft, about 30 minutes. Remove from heat. Puree the mixture, in

6

small batches, in a blender on medium speed until smooth and well blended. Place

7

the pureed mixture into another pot and stir in either the cream, cider or stock

8

to achieve the desired consistency. Add the salt and black pepper. Heat gently

9

and serve.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (81.9 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 2 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

804.4

Calories From Fat (24%)

195.88

% Daily Value

Total Fat 21.68g

33%

Saturated Fat 4.06g

20%

Cholesterol 0mg

0%

Sodium 3769.9mg

157%

Potassium 3572.14mg

102%

Total Carbohydrates 128.19g

43%

Fiber 13.07g

52%

Sugar 19.19g

 

Protein 30.65g

61%