Ingredients Jump to Instructions ↓

  1. 1/2 stick (1/4 cup) butter

  2. 1 1/3 cups finely chopped onions

  3. 1/3 cup finely chopped carrot

  4. 3 medium potatoes (1 lb), peeled and cubed (2-1/3 cups)

  5. 3 medium acorn squash or butternut squash (4-1/4 lb), halved, seeded, peeled (see Tip, below) and cubed (9 cups)

  6. 6 cups 100% fat-free, reduced-sodium chicken broth

  7. 3/4 cup each heavy (whipping) cream and whole milk

  8. 1 tsp salt, or to taste

  9. 1/2 tsp freshly ground pepper, or to taste Garnish: drained roasted red peppers (from 12-oz jar) pureed in a blender with

  10. 3 Tbsp olive oil; fresh chives

Instructions Jump to Ingredients ↑

  1. Melt butter in a 4- to 5-qt pot over medium heat. Stir in onions and carrot, cover and cook 6 minutes or until tender. Add potatoes, squash and broth. Bring to a boil, reduce heat, cover and simmer 25 minutes or until vegetables are very soft. Let cool.

  2. Process in small batches in a blender or food processor until smooth.

  3. Return to pot; stir in cream, milk, salt and pepper. Heat over medium heat.

  4. Garnish: Drizzle pepper purée on each serving; top with chives. Service Editor Anne loves this so much she makes a lower fat version all winter, substituting skim milk for the heavy cream. Tip: To peel butternut squash, cut crosswise in thirds, place cut side down on a cutting board and cut off skin with a small paring knife. For acorn squash, use a heavy-duty vegetable peeler, then a paring knife. Planning tip: The roasted pepper garnish can be made 1 week ahead. Refrigerate covered. The bisque can be made through Step 2 up to 3 days ahead. Refrigerate covered. About 15 minutes before serving proceed with Step 3. Garnish just before serving.


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