Rating:
FatSecret Members Average Rating
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A warming autumn/winter soup.
Ingredients
Directions
- Melt butter in a large sauce pan. Add squash, onions and carrots and sauté for 5 minutes over medium heat.
- Add chicken broth, cover and simmer until vegetables are tender.
- Remove from heat. Add yogurt, evaporated milk and maple syrup.
- Transfer in small batches to a blender or food processor and puree. Note: I have a stick blender and just use it while the soup is still in the pot. I find it to be less messy.
- Return to sauce pan and heat over medium heat until hot.
- Salt and pepper to taste.
- Note: optional garnish with 1 tablespoon of plain non-fat yogurt or sour cream.
31 members have added this recipe to their cookbook.
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![](https://m.ftscrt.com/static/images/box/membersicon.gif) Reviews
This a great way to incorporate veggies.
14 Oct 08 by member: NancyJohnson
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2 pts per serving without the butter, using spray oil. Excellent milk and veggie source for the kids.
29 Jan 08 by member: Bible Bliss
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Nutritional Summary:
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![](https://m.ftscrt.com/static/images/icons/myfs_box_blue.gif) |
There are 153 calories in 1 serving of Butternut Bisque.
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![](https://m.ftscrt.com/static/images/icons/myfs_box_blue.gif) |
Calorie Breakdown: 27% fat, 54% carbs, 19% prot. |
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Nutrition Facts
Serving Size
per serve
Energy
639 kj
153 kcal
Protein
7.66g
Fat
4.81g
Saturated Fat
2.746g
Trans Fat
0g
Polyunsaturated Fat
0.361g
Monounsaturated Fat
1.375g
Cholesterol
12mg
Carbohydrates
21.68g
Sugar
13.32g
Fibre
1.8g
Sodium
146mg
Potassium
571mg
Calorie Breakdown:
Carbohydrate (54%)
Fat (27%)
Protein (19%)
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*Based on an RDI of 2000 calories
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