Butternut Squash and Pumpkin Bisque


2 butternut squash
1 small onion, diced
2 carrots, shredded
3 tablespoons butter
1 cup dry sherry
1.5 quart chicken broth
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 tablespoon tomato paste
1/2 cup brown sugar
2 cups heavy cream
1/2 can pumpkin
1 teaspoon kosher salt


Heat oven to 425° and place squash flesh-side up on a baking sheet. Bake for about an hour or more, until they are soft to the touch and lightly browned. Remove and let cool for about 15 minutes. Scoop out the seeds, discard, then scoop as much of the flesh out of the skins as possible. In a food processor, add the squash and puree until smooth. Set it aside. Melt the butter in a large stockpot, then add carrots and onion. Carmelize on medium-high heat. Once the bottom of the pan starts to get dark, deglaze with the sherry, let it come to a simmer, then add your chicken broth and your butternut squash. Add the cinnamon, nutmeg, allspice and tomato paste. Cook until the fibers of the squash are cooked down as much as possible. Stir and simmer about 30 minutes. Add the brown sugar, heavy cream, pumpkin and salt. Wisk slowly to dissolve evenly.


Per serving (one cup): 238 Calories; 18 g Fat; 19 g Carbs; 2 g Protein

Nutrition values provided by myfitnesspal.com

Gluten free