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Squash Bisque

Serves: 5
Total Calories: 830
Yield: 2 quarts

Ingredients

2 medium onions, chopped
2 tablespoons butter
1 quart chicken broth
4 cups sliced squash
3/4 cup sliced carrot
2 medium potatoes, diced
1 teaspoon salt
1 teaspoon thyme
2 - 4 teaspoons Worcestershire sauce
1 (16-ounce) carton half and half

Directions:

In a large saucepan, sauté onions in butter. Add chicken broth, squash, carrots, potatoes, salt, and thyme, and cook only until vegetables are tender. Cool. Purée in food processor. Return to saucepan and add Worcestershire and half-and-half. Heat on low and serve. (High heat will make the soup curdle.)

Nutritional Facts:

Serves: 5
Total Calories: 830
Calories from Fat: 264

This Squash Bisque recipe is from the Recipe Hall of Fame Fresh from the Farmers Market Cookbook Cookbook. Download this Cookbook today.


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