Butternut Squash & Shrimp Bisque

Ingredients

• 2 whole butternut squash
• 1 bunch green onions, chopped
• 1 cup onions, diced
• 1 cup celery, diced
• ½ cup bell pepper, diced
• 1 tablespoon olive oil
• 1 quart chicken broth
• 1 quart skim milk
• 2 tablespoons thyme
• non-stick cooking spray
• salt and pepper to taste

Procedure
Cut the squash in half and remove all seeds. Spray non-stick cooking spray on a baking sheet and place the butternut squash skin side up. Bake at 350 degrees for 40 minutes or until soft. Add the squash to the vegetable mixture and sauté in olive oil for five minutes. Add the chicken broth and skim milk and bring to a boil for five minutes, stirring occasionally. Reduce to a simmer. Using a stick blender, puree until smooth. Add the shrimp and simmer until shrimp are fully cooked. Add the thyme and salt and pepper to taste. Add the parsley and serve. Serves 4-6.

Nutrition Facts per Serving:

• 207calories
• 4.5 grams total fat
• 1033 milligrams of sodium
• 19.9 grams total carbohydrate
• 2.4 grams fiber
• 22.5 grams protein