LOCATION: Recipes >> Soups >> Squash Bisque 01
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Squash Bisque 01
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Butternut Squash Bisque
2 1/2 pounds butternut squash, (4 cups cooked)
1 onion, chopped
1 tablespoon margarine
1/2 teaspoon curry powder
1/4 teaspoon nutmeg
1 teaspoon Worcestershire sauce
1 tablespoon smooth peanut butter
1 quart chicken broth
1/2 cup 2% low-fat milk
salt
red pepper
Prepare squash by washing, cutting in half lengthwise, removing
seeds, and placing cut side down in a flat baking dish with about
1/2" salted water. Bake in preheated 400 deg. oven until soft (about
40 minutes); cool slightly. Saute onion in butter until limp. Spoon
cooked squash from skin, and place in food processor or blender
with all ingredients except milk. Add only enough chicken broth to
fill blender or processor. Blend until smooth; turn into soup pot;
add remaining ingredients. Taste for possible addition of salt and
pepper. Heat to serve. Serves 6-8.
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