What do you have in your fridge?
Yesterday morning, I'm trying to figure out what to make for dinner. You know, looking in the freezer for meat to thaw,etc. Then I realize 'oh man, I have left over sausage from the other day I need to cook.' I ponder on what to use it for, and ruffle through the veggie bins and find the butternut squash I still needed to cook. I love butternut squash bisque, but with sausage? Mmmm... But you know me, I like to experiment so I did. And I can't believe it turned out, spicy but very good. It wouldn't be posted if it was a disaster!
Butternut Squash and Sausage Bisque 8 / 1 cup servings
2 Butternut squash (about 1.5 lbs combined)
1/2 lb ground sausage (hot or sweet--your preference)
1 cup half and half (fat free)
1 can Chicken low sodium fat free broth
3 tbsp. Land of Lakes light butter w/Canola oil
2 cloves garlic - minced
1/2 medium onion chopped finely
1 jalapeño pepper chopped (seeds optional)
1/2 cup red wine (white wine would work also)
1/4 tsp. Ground Allspice
1/4 tsp. Ground Nutmeg
1/4 Tsp. Ground ginger
1/4 Tsp. Ground Pepper
1/4 tsp salt.
Brown sausage and crumble. Chop onion, pepper and garlic. Add sausage, chopped veggies and broth to Crockpot and put on high. Microwave squash (cut in half wrap in plastic wrap) about 10 to 15 minutes on high, turning half way through. Or until tender. Let cool. Scrape squash from peel into a bowl, add butter and half and half then mash. When thoroughly mashed, scoop half of the mixture into blender and puree and then pour and mix into Crockpot. Then the other half and add. Mix in spices and turn to low for 4 hours. Serve with rolls.
1 cup servings - Calories 209, Fat 10g, Saturated fat 3g, Cholesterol 19mg, Sodium 525mg, Carbohydrate 21g, Dietary Fiber 0g, Sugars 6g, Protein 8g, Vitamin A 348%, Vitamin C 41%, Calcium 11% and Iron 6%.
It's very filling, 1 cup is plenty, but if you do want a little more I'd go with 1 1/2 cups. That's what I had and I was stuffed. The wine I had was a combination A South African white, Chenin Blanc and Chardonnay, perfect pairing. The web site is 'coming soon' but at least you can see the label.
Let me know how you like it!
2 Butternut squash (about 1.5 lbs combined)
1/2 lb ground sausage (hot or sweet--your preference)
1 cup half and half (fat free)
1 can Chicken low sodium fat free broth
3 tbsp. Land of Lakes light butter w/Canola oil
2 cloves garlic - minced
1/2 medium onion chopped finely
1 jalapeño pepper chopped (seeds optional)
1/2 cup red wine (white wine would work also)
1/4 tsp. Ground Allspice
1/4 tsp. Ground Nutmeg
1/4 Tsp. Ground ginger
1/4 Tsp. Ground Pepper
1/4 tsp salt.
Brown sausage and crumble. Chop onion, pepper and garlic. Add sausage, chopped veggies and broth to Crockpot and put on high. Microwave squash (cut in half wrap in plastic wrap) about 10 to 15 minutes on high, turning half way through. Or until tender. Let cool. Scrape squash from peel into a bowl, add butter and half and half then mash. When thoroughly mashed, scoop half of the mixture into blender and puree and then pour and mix into Crockpot. Then the other half and add. Mix in spices and turn to low for 4 hours. Serve with rolls.
1 cup servings - Calories 209, Fat 10g, Saturated fat 3g, Cholesterol 19mg, Sodium 525mg, Carbohydrate 21g, Dietary Fiber 0g, Sugars 6g, Protein 8g, Vitamin A 348%, Vitamin C 41%, Calcium 11% and Iron 6%.
It's very filling, 1 cup is plenty, but if you do want a little more I'd go with 1 1/2 cups. That's what I had and I was stuffed. The wine I had was a combination A South African white, Chenin Blanc and Chardonnay, perfect pairing. The web site is 'coming soon' but at least you can see the label.
Let me know how you like it!
Comments