Mushroom and Squash Bisque
(NC) - Easy to make with pre-cut vegetables and prepared in the microwave, this hearty fall bisque combines the rich mellow flavour of mushrooms with any of the varieties of squash, in season. Evaporated milk adds creaminess but keeps it low in fat.
Ingredients
- 1 tbsp butter 15mL
- 1 cup each chopped onion and carrot 250mL
- 1/2 lb sliced fresh white mushrooms 500g, about 3 cups/750 mL
- 2 cups peeled cubed squash, 500mL
- 3 cups chicken broth 750mL
- 1/2 cup evaporated milk 125mL, or light cream
- 1/2 tsp salt 2mL
- acorn squash bowls* optional
- sour cream (optional)
- basil leaves (optional)
Instructions
- In large (8 cup/2L) microwaveable bowl combine butter, onion, carrot, mushrooms and squash. Cover; microwave at high for 8-10 minutes or until vegetables are tender, stirring once.
- Transfer half the vegetables and half the broth to blender or food processor; puree until smooth. Repeat with remaining vegetables and broth. Return to bowl; stir in milk and microwave on high for 5-7 minutes or until heated through.
- Serve in squash bowls, if desired. Garnish with sour cream swirl and basil if desired.
Notes
Nutritional Information
Per Serving: Calories: 68, Protein: 2.8 g, Fat: 2.0 g, Carbohydrates: 9.9 g, Dietary Fibre: 1.6 g
Variation:
In large saucepan combine butter, vegetables and broth. Bring to boil; lower heat, cover and simmer 10-12 minutes or until vegetables are tender. Add milk and puree as directed.
*Acorn Squash Bowls:
Purchase 4 medium acorn squash. Cut a thin slice off the bottom and top to allow 'squash bowls' to sit level. To ease cutting squash in half, microwave each squash about 3-6 minutes or until a knife will pierce the skin easily; then halve with a knife and scoop out seeds and some of pulp to make the cavity larger.
More great mushroom recipe ideas are available online at www.mushrooms.ca.
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