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Butternut Bisque (Serves 8-10)

Cook butternut squash following the above directions for this lovely autumn soup. Once the squash is cooked it doesn’t take long to puree the ingredients and heat to serving temperature.

1/2 cup chopped onion
1 tablespoon butter or margarine
4 cups cooked butternut squash
4 cups water
2 tablespoons chicken base or instant chicken bouillon
1/2 teaspoon curry powder
1/4 teaspoon ground nutmeg
1/8 teaspoon white pepper
1 teaspoon Worcestershire sauce
1 tablespoon smooth peanut butter
1/2 cup evaporated milk (regular or skim)

1. Sauté onion with butter over low heat until onion is     tender, stirring frequently.

2. In blender or food processor puree onion, half the     butternut squash, 2 cups water, 1 tablespoon chicken     base, curry powder, nutmeg, white pepper,     Worcestershire sauce and peanut butter.

3. Put pureed mixture in large saucepan.

4. Puree remaining squash, 2 cups water and 1 tablespoon chicken base. Add to mixture in large saucepan.

5. Heat over low heat until hot.

6. Whisk in evaporated milk.

7. Heat until piping hot. Enjoy.