moresoy: butternut bisque

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* Exported from MasterCook *

 

Butternut Bisque

 

Recipe By :Marie Oser

Serving Size : 12 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 cups water

6 cups peeled and cubed butternut squash (about 2.5 pounds)

3 cups diced peeled yukon gold potatoes

1 large red onion -- chopped

8 cloves garlic -- minced

1 14.5-ounce can Mexican-style stewed tomatoes

1/4 cup nutritional yeast

1 teaspoon dried thyme

1/4 teaspoon ground sage

1/8 teaspoon white pepper

freshly ground nutmeg -- generous sprinkling

1/3 cup mellow white miso

1/4 cup dry sherry

1 tablespoon tamari lite

 

1. Place the water, squash, potatoes, onion, and garlic in a 6-quart saucepan

and bring to a boil. Reduce heat to medium and cook 30 to 45 minutes, or until

the vegetables are tender. Remove 3 cups of the veggies to the bowl of a food

processor, and add the stewed tomatoes and nutritional yeast. Process the

mixture to a thick puree. Return the puree to the soup and add the thyme, sage,

pepper, and nutmeg.

 

2. In a separate bowl, blend the miso with the sherry and add to the bisque with

the tamari. Reduce the heat and simmer 5 minutes or just until the bisque begins

to bubble. Do not boil. Serve with a crusty Whole-wheat sourdough bread.

 

Source:

" More Soy Cooking "

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Per Serving (excluding unknown items): 94 Calories; 1g Fat (5.8% calories from

fat); 4g Protein; 18g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 448mg

Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat.

 

NOTES : The flavors of luscious butternut squash, nutritional yeast, and mellow

white miso marry in this rich, velvet-textured soup.

 

Nutr. Assoc. : 0 4644 4608 0 0 0 199 0 0 0 0 5544 0 1476

 

 

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