Roasted Butternut Squash Bisque

I have my daughter-in-law to thank for this delicious recipe. I asked her what I should make for dinner for a friend who just had a baby and she suggested this recipe. I DETEST sweet squash soups and was a little bit concerned that it would be sweet, considering it has apples and apple juice in it. I switched out fat free half and half for heavy cream and I added the rosemary and coriander to make sure there would be a little more savory flavor--just in case.

It was delicious and only slightly sweet--perfection! There's something to be said for having a daughter-in-law in culinary school!

Butternut squash is so cheap right now and this delicious soup is perfect for chasing away the winter chills. It's filling and is only 1 WW point per serving (3/4 cup).










Roasted Butternut Squash Bisque

1 small/medium Butternut squash (approx 2 lbs)
2 Tbsp butter
1 C onions, diced
½ C celery, diced
½ C carrots, diced
½ C apples, diced
2 C chicken or vegetable broth
1 C apple juice or cider
1 tsp fresh rosemary, minced or 1/4 tsp dried
1/4 tsp ground coriander
½ C fat free half and half
Salt and black pepper to taste

1. Slice squash in half, scoop seeds out (seeds may be toasted and used for garnish) and place cut side down on a greased cookie sheet and roast in 400 degree oven for 45 minutes or until tender. When tender, flip squash over, let cool slightly, and scoop out the roasted squash meat.

2. In soup pot over medium high heat, add olive oil and onions, celery, carrots, and apples. Cook for about 4 minutes or until softened and sweet smelling. Add the roasted butternut squash, the chicken broth, apple juice/cider, rosemary, and coriander. Bring to a boil, and simmer for about 15 minutes until all ingredients are tender.

3. Transfer soup to blender or use a hand blender to puree soup to desired consistency. Finish by whisking in the half and half. Season to taste with salt and pepper and serve hot.