Butternut Squash Bisque

1. In 3 qt saucepan, cover squash with water and cook until tender.

2. Place in blender and puree.

3. In the saucepan, melt butter, add onion and garlic.

4. Cook until tender.

5. Add pureed squash, broth, and spices.

6. Heat to boiling; reduce heat and simmer 5 minutes.

7. Add milk, heat through, stirring.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	27.206 g
Protein	33.5574 g
Carbohydrates	57.0231 g
Energy	578.267 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5483 g
Water	1110.8687 g
Aspartic acid	1.8982 g
Calcium, Ca	569.6832 mg
Lutein + zeaxanthin	1482.2905 g
Fiber, total dietary	10.6857 g
Fatty acids, total saturated 22:0	0.0152 g
Carotene, beta	477.7895 g
Niacin	11.2772 mg
Vitamin A, RAE	153.949 g
Arginine	1.3919 g
Riboflavin	0.959 mg
Fatty acids, total polyunsaturated 15:0	0.0051 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.2193 g
Fatty acids, total saturated 20:1	0.0506 g
Glutamic acid	3.8515 g
Sodium, Na	2037.999 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2456 g
Total lipid (fat)	27.206 g
Manganese, Mn	2.2557 mg
Fructose	10.0135 g
Proline	1.1791 g
Fatty acids, total saturated 16:0	4.405 g
Fatty acids, total saturated 8:0	0.1836 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.1981 g
Sucrose	1.7899 g
Choline, total	109.5652 mg
Sugars, total	34.4218 g
Serine	0.9875 g
Fatty acids, total saturated 10:0	0.2138 g
Fatty acids, total saturated 18:0	1.7233 g
Vitamin B-6	0.9409 mg
Selenium, Se	18.2676 g
Ash	12.1633 g
Vitamin D	4.88 IU
Menaquinone-4	2.44 g
Fatty acids, total saturated 18:1 undifferentiated	8.5983 g
Pantothenic acid	2.2635 mg
Phenylalanine	0.8941 g
Copper, Cu	1.3967 mg
Betaine	1.6652 mg
Thiamin	0.8511 mg
Retinol	109.8 g
Methionine	0.4559 g
Iron, Fe	4.7421 mg
Carbohydrate, by difference	57.0231 g
Phosphorus, P	825.7043 mg
Folate, total	179.2167 g
Tocopherol, gamma	0.0392 mg
Fatty acids, total saturated 4:0	0.183 g
Lycopene	0.115 g
Alanine	0.8283 g
Cholesterol	27.45 mg
Valine	1.0578 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	7.3285 g
Glycine	0.7411 g
Carotene, alpha	0.069 g
Glucose (dextrose)	9.2048 g
Fatty acids, total saturated 14:0	0.8653 g
Zinc, Zn	4.6805 mg
Isoleucine	0.8298 g
Fatty acids, total saturated 12:0	0.2046 g
Fatty acids, total polyunsaturated	7.9148 g
Fatty acids, total saturated 14:1	0.0204 g
Leucine	1.4707 g
Tocotrienol, alpha	0.0649 mg
Vitamin A, IU	1184.0757 IU
Folate, DFE	179.2167 g
Tryptophan	0.2785 g
Vitamin C, total ascorbic acid	110.0882 mg
Phytosterols	23.1995 mg
Fatty acids, total polyunsaturated 16:1 c	0.0152 g
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	0.0342 g
Fatty acids, total saturated 20:0	0.0051 g
Fatty acids, total saturated 6:0	0.1831 g
Lactose	12.322 g
Tyrosine	0.765 g
Vitamin B-12	1.708 g
Vitamin K (phylloquinone)	18.5803 g
Fatty acids, total saturated	8.1301 g
Histidine	0.5159 g
Fatty acids, total monounsaturated	8.9518 g
Threonine	0.7031 g
Folate, food	179.2167 g
Fatty acids, total polyunsaturated 17:0	0.0051 g
Vitamin D (D2 + D3)	0.244 g
Fatty acids, total polyunsaturated 24:0	0.0203 g
Cryptoxanthin, beta	0.3253 g
Vitamin D3 (cholecalciferol)	0.244 g
Vitamin E (alpha-tocopherol)	0.9001 mg
Magnesium, Mg	178.1364 mg
Lysine	1.1478 g
Potassium, K	2332.1742 mg
Cystine	0.214 g
Fluoride, F	1.8466 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Milk	1 cup	148.84	11.6632	7.9788
Salt	0.25 teaspoon	0	0	0
Butter	2 tablespoons	171	7.857	14.4
Garlic	1 clove	4.47	0.9918	0.015
Onion	1	60	14.01	0.15
Nutmeg	0 teaspoon	1.4438	0.1355	0.0999
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
chicken broth	1 can	94.55	2.2875	3.172
squash	4 cups	96.52	19.7104	1.3716