Butternut Squash Bisque Recipe

posted by Inez Willenborg

2 servings

4 cups seeded peeled diced squash
2 tablespoons butter
1 large onion, chopped
1 clove garlic, minced
1 (14 ounce) can chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
1 cup milk

1. In 3 qt saucepan, cover squash with water and cook until tender.
2. Place in blender and puree.
3. In the saucepan, melt butter, add onion and garlic.
4. Cook until tender.
5. Add pureed squash, broth, and spices.
6. Heat to boiling; reduce heat and simmer 5 minutes.
7. Add milk, heat through, stirring.