Looking for a new way to get your family to enjoy squash? I tried out this Butternut Bisque (a smooth creamy soup) earlier this week and am still enjoying the left-overs!
While this can be made all at the same time, I decided to use my slow cooker and made this in two parts.
1/2 large Butternut squash
1/4 c. chopped onion
2 T. butter
2 T. flour
1 can chicken bouillon
2 t. Knorr Caldo de pollo seasoning
1 quart milk
salt and freshly ground black pepper to taste
Using potato peeler, peel squash and discard peels.
Chop into 1 inch squares.
Place in slow cooker, cover with water and allow to cook until soft, OR place in a pot of boiling, lightly salted water and boil until soft.
Remove with slotted spoon and puree in blender, using remaining cooking water to slightly thin the mixture.
In a large pot, melt butter and sauté the onions until translucent. Add flour and mix to coat onions and make a roux.
Once flour is heated and incorporated into butter, add squash - mixing with a wire whisk to eliminate any lumps. Add chicken bouillon and seasoning, and finally enough milk to bring to desired consistency. Heat until thoroughly warmed, but do not bring to a boil.