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 oil over medium-high heat. Add onion and cook, stirring, until it begins to brown, three to five minutes.

2. Add squash, sweet potato, corn, ginger, brown sugar, coriander, salt, pepper, and 3 cups water; bring to a boil. Reduce heat to low, cover, and simmer until squash is tender, 15 to 20 minutes.

3. With slotted spoon, transfer solids to food processor or blender and process to a smooth puree. Return puree to saucepan and stir to blend with liquid remaining in pan. Serve hot.

Nutritional Information
Per serving: 188 calories, 3.0g total fat, .3g saturated fat, 1.4g monounsaturated fat, 0.5g polyunsaturated fat, 3.1g dietary fiber, 5g protein, 40g carbohydrate, 0mg cholesterol, 304mg sodium.
Good source of: beta-carotene, potassium, vitamin B12, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

Prep Time