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Squash Bisque

3 star rating
 

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Submitted by: yopammie

 

This recipe for squash bisque uses a package of frozen mashed winter squash, so it requires no blender to make it smooth. It also has finely chopped onion and celery, plus gingerroot, nutmeg, and cayenne pepper in vegetable or chicken broth. If you wish, you may add some milk (soy, rice or oat milk is suggested.)
 

Ingredients

  • 2 teaspoons olive oil
  • 1/2 cup finely chopped onion
  • 1/4 cup finely chopped celery
  • 1 tablespoon minced gingerroot
  • 2 cups vegetable stock or chicken stock
  • 10-oz. box frozen winter squash, thawed
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon nutmeg
  • Salt (to taste)

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Method

Heat oil in medium saucepot; saute vegetables and ginger over medium heat for 2 minutes. Add the stock; bring to a boil. Stir in the thawed squash. Simmer, uncovered, for 20 minutes until soup has thickened slightly and vegetables are tender. Add pepper, nutmeg, and salt. If you want, you can add 1/2 cup of either soy milk, rice milk or oat milk.

 

Notes: excellent taste; hearty flavor

 

Number of Servings: 4

 

Submitted by: yopammie ()

 

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