One of the things I love about the colder months of the year is making soup. Nothing tastes better to me on a cold day than a warm bowl of soup. I usually grow an abundance of winter squash in my garden and often use them in making soup. I interchange recipes using pumpkin and winter squash with good results. I have to say that Butternut Bisque is one of my favorites.
Butternut Bisque
Serves 4-6
Ingredients:
2 Tbsp butter
1 medium onion, chopped
1 cup diced carrots
3 cups chicken or vegetable broth
2 cups cooked winter squash
½ cup plain yogurt
1 cup evaporated milk or additional plain yogurt
2 Tbsp maple syrup
Directions:
Melt the butter in a large saucepan. Add the onion and carrots and sauté over medium low heat for about 5 minutes.
Add the cooke winter squash, the yogurt, evaporated milk and the maple syrup to the broth mixture. Using an immersion blender puree the soup until smooth. If you don’t have an immersion blender just use a regular blender to puree the soup.
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