Butternut Squash Bisque

by | Nov 1, 2021 | Latest Issue, Recipes

Enjoyed at Edible Flint’s Harvest Festival, 2021! Serve hot.

Adapted from Project Bread, recipe created by Chef Kirk H. Conrad

Ingredients:

  • 3.5 pounds of butternut squash, peeled & diced
  • 2 ½ cups low-fat milk
  • ¾ cup vegetable or chicken broth
  • 1 ½ teaspoons brown sugar
  • 1 t. butter
  • 1 t. of cinnamon
  • Pinches of: garlic, onion powder, salt
  • Adjust consistency with a small amount of chicken or vegetable stock as necessary and return to heat briefly.
  • Garnish:  ¼ cup chopped chives & teaspoon of low fat sour cream for each cup of soup

Directions:

Cook squash in pot of boiling salted water, until very soft (20 minutes)

Drain well & mash thoroughly.  If you like, you may use an immersion blender.

Blend in milk; add brown sugar & seasonings.

Finish with t. of butter (or margarine)

Serve hot with garnish of sour cream & chives.

Serve hot with fresh crusty bread.

Serves 8 – approx. 1 cup servings

 

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