This Aug. 26, 2013, photo shows caramelized onion and squash bisque in Concord, N.H. Photo by: AP Photo/Matthew Mead
October 2, 2013 9:50:02 AM
There is something so perfect, so satisfying about a bowl of warm squash bisque on a cool fall evening. And it is such a versatile dish, it is easily doctored in so many ways.
Using that blend of versatility and comfort as our inspiration, we created a fast and easy squash bisque that becomes a base for whatever autumn flavors you are craving. You could, of course, keep it basic and simply top this bisque with a dollop of sour cream. But we also suggest six variations of toppings, including shrimp, bacon and pulled pork.
You also could make the bisque vegan by substituting vegetable broth for the chicken broth and almond or soy creamer for the heavy cream.
CARAMELIZED ONION AND SQUASH BISQUE
Start to finish: 1 hour
Makes 8 servings
2 tablespoons vegetable oil
2 large sweet onions, diced
2 medium shallots, chopped
1 teaspoon salt
1 teaspoon dried Italian herbs or herbes de Provence
2 tablespoons apple cider vinegar
1 1/2 pounds cubed, peeled butternut squash
3 to 4 cups low-sodium chicken broth
1 cup heavy cream
Ground black pepper
Nutrition information per serving of bisque (not including toppings): 200 calories; 130 calories from fat (65 percent of total calories); 15 g fat (7 g saturated; 0 g trans fats); 40 mg cholesterol; 16 g carbohydrate; 2 g fiber; 4 g sugar; 3 g protein; 280 mg sodium.
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