Squash Bisque Recipe
Summary
Ingredients
1 small butternut squash (about 1 pound) peeled, seeded, and sliced
1 stalk celery, sliced
1 medium apple, peeled and sliced
1 small potato, peeled and sliced
1 small onion, sliced
1 medium carrot, scraped and sliced
1/4 teaspoon dried whole oregano
1/4 teaspoon dried whole rosemary
1 (14 1/2-ounce) can chicken broth undiluted
3/4 cup skim milk
Directions
Combine first 9 ingredients in a large Dutch oven; cover and simmer 20 to 30 minutes or until vegetables are tender.
Spoon half of vegetable mixture into container of electric blender, and process until smooth.
Repeat procedure with remaining vegetable mixture.
Return pureed mixture to Dutch oven; stir in skim milk.
Cook over low heat, stirring constantly, until mixture is thoroughly heated.
Spoon half of vegetable mixture into container of electric blender, and process until smooth.
Repeat procedure with remaining vegetable mixture.
Return pureed mixture to Dutch oven; stir in skim milk.
Cook over low heat, stirring constantly, until mixture is thoroughly heated.
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