Something Not Including Meat
Somebody reminded me yesterday that those non-meat-eating folks have to eat, too. And it just so happens that I made a soup last night that did not include meat, and was quite tasty. I am currently watching my carbs, and this soup has only 10 net carbs. It's 117 calories per serving, and only 7 fat grams. So there, Difficult One. You know who you are! ;)
Cream of Butternut Bisque (from Saving Dinner the Low-Carb Way by Leanne Ely)
serves 4
1 tsp. butter
1 small onion, chopped
1 3/4 cups butternut squash, peeled and chopped
1 (14 1/2 oz) can chicken broth (you may use vegetable broth instead)
1/2 tsp. nutmeg
1/8 tsp. white pepper
3/4 cup half-and-half
In a saucepan over medium heat, melt butter. Add onion and cook until onion is translucent.
Add squash to onion and cook just a minute. Now add the broth, turn up the heat, and bring to a boil. Reduce heat to low and let simmer (covered) until squash is tender, about 15-20 minutes.
Mash or process the squash to desired consistency. (If you like your soup really smooth, you can puree it in batches in a food processor or blender. If you like a little texture, use a potato masher.)
Add squash back to the saucepan (if you used your blender or processor), then add the spices and half-and-half. Bring soup almost to the boiling point (but don't boil it, or you will curdle the soup). Serve hot.
Cream of Butternut Bisque (from Saving Dinner the Low-Carb Way by Leanne Ely)
serves 4
1 tsp. butter
1 small onion, chopped
1 3/4 cups butternut squash, peeled and chopped
1 (14 1/2 oz) can chicken broth (you may use vegetable broth instead)
1/2 tsp. nutmeg
1/8 tsp. white pepper
3/4 cup half-and-half
In a saucepan over medium heat, melt butter. Add onion and cook until onion is translucent.
Add squash to onion and cook just a minute. Now add the broth, turn up the heat, and bring to a boil. Reduce heat to low and let simmer (covered) until squash is tender, about 15-20 minutes.
Mash or process the squash to desired consistency. (If you like your soup really smooth, you can puree it in batches in a food processor or blender. If you like a little texture, use a potato masher.)
Add squash back to the saucepan (if you used your blender or processor), then add the spices and half-and-half. Bring soup almost to the boiling point (but don't boil it, or you will curdle the soup). Serve hot.