Roasted Butternut Bisque

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon butter 
• 1 pound butternut squash cubed peeled
• 1.5 cups buttermilk fat-free
• 1 tablespoon flat-leaf parsley fresh chopped
• 1  garlic clove finely chopped
• 0.3 teaspoon salt 
• 2 tablespoons shallots finely chopped
• 2.5 cups vegetable broth organic such as Swanson Certified

Equipment

• bowl
• frying pan
• oven
• blender
• baking pan
• dutch oven

Directions

1. Preheat oven to 37
2. Place squash in a 2-quart baking dish coated with cooking spray. Lightly coat squash with cooking spray.
3. Sprinkle squash with salt and pepper; toss well.
4. Bake at 375 for 30 minutes or until tender.
5. Melt butter in a Dutch oven over medium heat.
6. Add shallots and garlic to pan; cook 3 minutes, stirring occasionally.
7. Add squash and broth to pan; bring to a boil, and cook 2 minutes. Stir in buttermilk. Reduce heat, and cook 2 minutes, stirring constantly.
8. Place one-third of squash mixture in a blender.
9. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
10. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
11. Pour into a large bowl. Repeat procedure with remaining squash mixture.
12. Sprinkle with parsley.