butternut bisque
(1 rating)
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I made this recipe up to use up some squash. It gets rave reviews with grilled cheese sandwiches. The squash comes out very sweet when paired with a savory match like cheese or garlic bread. It works up quickly except for roasting the squash. **Low Sodium broth and V8 can be used without compromising the flavor.
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(1 rating)
yield
4 serving(s)
prep time
1 Hr
cook time
10 Min
Ingredients For butternut bisque
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+/- 3 cchicken broth
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1 mdbutternut squash
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1/2 cheavy cream
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1 cv8 juice, more if needed
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1 candiced tomatoes, undrained
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1/2 tspits a dilly seasoning or dried dill
How To Make butternut bisque
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1Cook butternut squash until soft and according to normal procedure in microwave or oven. Scoop out soft flesh and puree in blender or food processor. Use broth or V8 as a liquid to help blend the puree. Puree diced tomatoes as well.
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2Combine pureed butternut squash, tomatoes, and all other ingredients in a medium sized sauce pan. Bring to a boil for just a moment then reduce and simmer about 10 minutes. Depending on the size of the squash, more or less liquid will be needed to achieve desired consistency.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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