Ingredients
- 3 tbsp. butter
- 1 c. carrot, grated
- 2 med. potatoes, peeled & cubed
- 4 c. strong chicken broth
- 1/2 c. lowfat milk
- 1 c. onion, finely minced
- Salt & white pepper, to taste
- 2 acorn squash, peeled & cubed
- 1/2 c. cream
- Cayenne pepper
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Velvet Acorn Squash Bisque
Servings: 4
Directions
- Heat the butter in a saucepan. Add in the onion, carrot, salt and white pepper. Cook over low heat till soft, stirring often. Add in the potatoes and squash. Pour in the chicken broth and simmer, covered, over low heat for about 25 min or possibly till all the vegetables are tender. Puree in blender. Return to stove. Stir in the cream and lowfat milk. Taste for seasoning and reheat. Sprinkle each serving with cayenne pepper. Serves 4 to 6.
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