dish
Vegetarian Acorn Squash Bisque

6
Serves
134
Calories
12
Nutrients
11
Vitamins

Ingredients

1 tablespoon peanut oil
1/3 cup finely chopped onions
1/3 cup finely chopped celery
1 teaspoon fresh thyme
about 1 quart vegetable stock or vegetable broth
2 tablespoons toasted acorn squash seeds, optional

Cooking Instructions

1. Preheat oven to 350°F.

2. Pierce the squashes several times and cook in the microwave on high power for 3 to 5 minutes until the shell softens. Cut the squashes in half, scoop out the seeds and reserve them for making the Toasted Squash Seeds. Place the squash halves cut-side down on a baking sheet. Bake in the preheated oven until tender and easily pierced with a fork, about 40 minutes. Let cool. Reserve the juice on the baking sheet.

3. Scoop the pulp out of the squash skin with a spoon and set aside.

4. Heat the peanut oil in a deep saucepan over low heat. Add the onions, celery, thyme and bay leaf. Season lightly with salt and pepper and cook for 10 minutes.

5. Add the squash pulp and the vegetable stock and bring to a boil over high heat.

6. Reduce the heat and simmer until the onion and celery are completely tender, about 15 minutes.

7. After removing the bay leaf, puree the mixture in a blender, in batches, being careful not to overfill the blender.

8. Reheat the bisque. Add stock if it is too thick.

9. Serve hot, sprinkled with the Toasted Squash Seeds.

Serving Size: about 1/2 cup

Nutrition Information

Number of Servings: 6
Calories
134
Protein
4 g
Total Carbohydrate
27 g
Dietary Fiber
4 g
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar
8 g
Total Fat
3 g
Saturated Fat
0 g
Monounsaturated Fat
1 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
0 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
10 %
Percent Calories from Carbohydrate
73 %
Percent Calories from Fat
17 %
Vitamin A
790 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
2 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
0 mcg
Vitamin C
28 mg
Vitamin D
0 IU
Folate
45 mcg
Vitamin E
1 IU
Vitamin K
0 mcg
Pantothenic Acid
1 mg
Calcium
89 mg
Iron
2 mg
Phosphorus
94 mg
Potassium
870 mg
Sodium
119 mg
Zinc
0 mg