Butternut Squash Bisque

Name: Butternut Squash Bisque
Ingredients: 1 small butternut squash (about 1 pound); 1 stalk celery, sliced; 1 3/4 cups low-sodium chicken broth; 2 cups peeled, sliced Rome apple; 3/4 cup peeled, sliced potato; 3/4 cup sliced onion; 1/3 cup sliced carrot; 1/4 teaspoon dried oregano; 1/4 teaspoon dried rosemary; 1/4 cup fat-free milk

10 ingredients

1 steps

Ingredients

1 small butternut squash (about 1 pound)
1 stalk celery, sliced
1 3/4 cups low-sodium chicken broth
2 cups peeled, sliced Rome apple
3/4 cup peeled, sliced potato
3/4 cup sliced onion
1/3 cup sliced carrot
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
1/4 cup fat-free milk

Directions

1

["Peel squash; cut in half, and remove seeds. Slice each half crosswise. Combine squash, celery, and next 7 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 to 30 minutes or until tender.", "Process mixture, in batches, in container of an electric blender until smooth. Return puree to Dutch oven, and stir in milk. Cook over low heat, stirring constantly, until thoroughly heated.", "Note: The recipes in this book call for a variety of canned broths. You will see \"low-sodium