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Butternut Bisque

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Fall

Ingredients:

  • 2 tb Butter
  • 1 c Onion; Chopped
  • 2 lb Butternut Squash; Peeled And Seeded
  • 4 c Chicken Stock
  • 1/2 ts White Pepper
  • Salt; To Taste
  • 1 c Milk
  • 1 c Cream
  • Parsley; Chopped

Directions:

Dice butternut squash into 1" pieces, Melt butter in a large soup pot. Add onion and saute until onion softens. Add squash and chicken stock. Cover and bring to a boil. Simmer 20-25 minutes, until squash is tender. Cool, uncovered, 20 minutes. Puree in blender or food processor until very smooth. (Soup may be refrigerated at this point and finished the next day.) Return soup to pot. Add pepper, salt, milk, and cream. Heat gently, but do not boil. Garnish with chopped parsley.
 
Notes: Butternut squash is the beige one with a figure that resembles Casper, the Friendly Ghost.
 
Recipe by: Bryant House, Vermont
 
Posted to MC-Recipe Digest V1 #984 by Suzy Wert <SuzyWert@aol.com> on Jan 4, 1998