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Butternut Squash Bisque
October 17, 2005

Fantastic soup. I'm not so good with measuring things in cups, so this is what I used: 2 butternut squash, cooked then peeled and cubed. 1/2 white onion. 3 carrots. 1 can chicken, 1 can veggie broth. 2/3 cup of half and half instead of cream. Lots of nutmeg, salt and cracked pepper. My additions to the recipe: 1 teaspoon minced garlic. 2 small peeled and chopped green apples (a good tart variety) and a splash of orange juice while cooking, about 1/4 cup of all natural, unsweetened juice - these add a brightness to the flavor, otherwise it could be a bit heavy and flat tasting. I also added a good teaspoon or two of ground cayenne. Will make over and over!

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