For a velvety bisque with less prep work, start with frozen diced butternut squash. The squash base is puréed before cooking rather than after, so no shuffl ing of hot liquids is required. For a heartier version, substitute 1 cup peeled, diced potatoes for half of the caulifl ower.
30 minutes
S E R V E S 5
- 2 cups coarsely chopped caulifl ower fl orets (4 oz.)
- 1 10-oz. pkg. frozen diced butternut squash, thawed (1½ cups)
- 1 cup low-sodium vegetable broth 1 Tbs. all-purpose fl our
- ¼ tsp. dried thyme
- 1½ cups soy creamer
- 1½ cups frozen corn kernels, thawed
- 2 green onions, white and pale green parts thinly sliced
- Place steamer basket and 1/2 inch of water in medium saucepan. Cover, and steam caulifl ower 4 to 6 minutes, or until tender. Set aside.
- Meanwhile, purée squash, broth, fl our, and thyme in blender or food processor until smooth.
- Bring squash purée to a boil in saucepan. Cover, reduce heat to medium-low, and simmer purée 10 minutes, whisking occasionally to prevent scorching.
- Remove pan from heat, and stir in soy creamer. Add caulifl ower and corn, and cook 1 to 2 minutes, or until heated through. Season with salt and pepper, if desired. Ladle soup into bowls, and top with green onions.
PER 1-CUP SERVING: 160 CAL; 3 G PROT; 5 G TOTAL
FAT (1 G SAT FAT); 23 G CARB; 0 MG CHOL; 113 MG SOD;
3 G FIBER; 4 G SUGARS
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