Butternut & Sweet Potato Bisque
Fresh ginger and ground coriander spark this naturally sweet soup, fragrant with the flavors of sweet potato and squash.
1-1/2 teaspoons olive oil
1 cup chopped onion
4 cups peeled and cubed butternut squash
1 medium sweet potato (8 ounces), peeled and cubed
1 cup corn kernels, fresh or frozen
2 tablespoons minced fresh ginger
1-1/2 teaspoons light brown sugar
1 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon pepper
1. In a large saucepan, heat the oil over medium-high heat. Add the onion and cook, stirring, until it begins to brown, 3 to 5 minutes.
2. Add the squash, sweet potato, corn, ginger, brown sugar, coriander, salt, pepper, and 3 cups water. Bring to a boil. Reduce the heat to low, cover, and simmer until the squash is tender, 15 to 20 minutes.
3. With a slotted spoon, transfer the solids to a food processor or blender and process to a smooth puree. Return the puree to the saucepan and stir to blend with the liquid remaining in the pan. Serve hot.
Makes 4 servings.
Per serving: 175 calories, 2.4g total fat (0.3g saturated), 0mg cholesterol, 7.8g dietary fiber, 39g carbohydrate, 4g protein, 303mg sodium.