Haven't made this yet, but plan on it this week. It sounds very yummy!
Butternut Bisque
2 medium carrots, sliced
2 celery ribs with leaves, chopped
2 medium leeks (white portion only), sliced
1 jalapeno pepper, seeded and minced
2 lbs butternut squash, peeled, seeded & cubed (about 6 cups)
2 cans (14 1/2oz each) chicken broth
1/2 tsp ground ginger
1/2 cup soy creamer*
1/2 tsp salt
1/4 tsp white pepper
1/2 cup chopped pecans, optional
Spray a large saucepan with butter flavored cooking spray and saute carrots, celery, leeks and jalapeno for 10 minutes, stirring occasionally. Add the squash, broth and ginger; bring to a boil. Reduce heat; cover and simmer until the squash is tender, about 25 minutes. Cool until lukewarm. In a blender or food processor, puree squash mixture in small batches until smooth; return to the pan. Add creamer, salt and pepper; mix well. Heat through but do not boil. Garnish with pecans. Yield: 8 servings
* If you can't find the creamer, you could whisk together 2-3 Tbsp of flour and 1/2 cup soy/rice milk and use that instead.
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~ Rachel (IBS-C)
If life hands you lemons, make lemonade!!
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Butternut Bisque
