Butternut Bisque

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.