Soup

SLIMMED-DOWN TOMATO-BUTTERNUT SQUASH BISQUE is for Soup.

SLIMMED-DOWN TOMATO-BUTTERNUT SQUASH BISQUE takes 30 minutes to prepare.

SLIMMED-DOWN TOMATO-BUTTERNUT SQUASH BISQUE takes 35 minutes to cook.

SLIMMED-DOWN TOMATO-BUTTERNUT SQUASH BISQUE makes 6 servings.

The ingredients for SLIMMED-DOWN TOMATO-BUTTERNUT SQUASH BISQUE are:

2 tablespoons butter or extra-virgin olive oil

1 onion, chopped

3 cloves garlic, minced

1 (28-ounce) can whole tomatoes, with liquid

1/4-1/2 cup roasted garlic tomato paste

2 cups vegetable or organic chicken stock

2-2 1/2 cups butternut squash, peeled and diced

Salt and ground pepper to taste

2 tablespoons fresh basil, chopped

1/2 teaspoon dried thyme

1 to 1 1/4 cups nonfat half-and-half or nonfat yogurt

Several dashes of Tabasco or other hot pepper sauce

Here is how you make SLIMMED-DOWN TOMATO-BUTTERNUT SQUASH BISQUE:

In a large saucepan, saute onions and garlic in butter or oil over medium-low heat until soft and golden. Add tomatoes, tomato paste, chicken stock, butternut squash, salt, pepper, basil and thyme. Bring to a boil, then reduce heat. Partially cover and simmer for about 30-35 minutes, or until squash is fork-tender. Puree the soup in a blender, then pour back into the saucepan. Stir in nonfat half and half or yogurt, splash in the hot pepper sauce, and taste for seasoning. Heat the soup just to a boil, then ladle into bowls. Garnish with sliced basil leaves or minced parsley.Number of Servings: 6Recipe submitted by SparkPeople user JHUDGE.

The nutritional information for SLIMMED-DOWN TOMATO-BUTTERNUT SQUASH BISQUE is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 166.9

• Total Fat: 5.1 g
• Cholesterol: 12.9 mg
• Sodium: 955.4 mg
• Total Carbs: 29.5 g
• Dietary Fiber: 1.4 g
• Protein: 4.8 g