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Butternut Squash Bisque




Source of Recipe


Source: Farberware Cookbooks: Chrispy has Altered for OP


Recipe Introduction


The squash tastes great!
Prep. time: 10 minutes
Cooking time: 30 minutes





List of Ingredients




2 tablespoons Chicken Broth
1 large onion, chopped
1 small butternut squash, about 1-1/4 pounds
1 can (13-3/4 ounces) chicken broth
1/2 cup Rice milk

1/4 teaspoon nutmeg
1/8 teaspoon cayenne pepper

Recipe



Directions:
Place Chicken Broth in a medium saucepan over medium heat. Add onion; cook 5 minutes, stirring occasionally. Peel squash. Using a large knife, cut squash crosswise into 1/2 inch slices, discarding seeds and membrane. Cut slices into 1/2-inch pieces. Add to saucepan with broth; bring to a boil. Cover and simmer 20 to 25 minutes or until squash is very tender.

Transfer half of mixture to Blender Container. Remove inner measuring cup from blender lid to allow steam to escape. Cover and process at "HIGH" Speed (6) until mixture is pureed. Return to saucepan. Repeat with remaining squash mixture. Add Rice Milk, nutmeg and cayenne pepper to squash mixture in saucepan; heat through.