it’s still cold outside, and we’re still busy in the kitchen trying to fill up our kids on soup. This amazing Butternut Squash Bisque is really filling, and also helps to show your children that a fancy-sounding meal can still taste great. This also a very useful way to use any squash that you have stored in the freezer from the fall, butternut squash soup is a wonderful comfort food that is filling and works as both an appetizer and light meal. This recipe is from a Campbell’s Soup Cookbook, c. 1992, and easy enough for even a novice cook. For a little twist, you can add a little chili pepper for some zip, or try cinnamon instead of nutmeg.
4 cups butternut squash (peeled, seeded, and cubed)
2 tbsp margarine or butter
1 large onion (finely chopped)
1 clove garlic (minced)
1 can Campbell’s condensed chicken broth
¼ tsp salt
¼ tsp pepper
1/8 tsp ground nutmeg
½ cup heavy cream
Chopped fresh parsley for garnish
In 3-quart saucepan, place squash, add water to cover. Heat to boiling. Reduce heat to low, cover and cook 10 minutes or until squash is tender. Drain. In covered blender or food processor, blend squash until smooth.
In same saucepan over medium heat, melt margarine and cook onion and garlic until tender, stirring occasionally. Add pureed squash, broth, salt, pepper, and nutmeg. Heat to boiling. Reduce heat to low and cook five minutes.
Stir in heavy cream. Heat through, stirring occasionally. If necessary, thin to desired consistency with milk or water. Garnish with parsley, if desired. Makes about 4 cups.