Butternut Squash Bisque

Yield: 4 servings

2 tablespoons canola oil

1 medium onion chopped

1 rib celery chopped

2 clove garlic minced

1 bayleaf

½ teaspoon ground ginger

½ teaspoon fresh cracked black pepper

½ teaspoon nutmeg

3 ½ pounds butternut squash peeled, seeded and chopped into one inch pieces

2 -14 ½ ounce can reduced sodium chicken or vegetable broth

½ cup milk

Heat oil in a heavy saucepan; add onions, celery, and garlic. Sauté 5 minutes until vegetables are soft but not brown. Add squash, broth, and spices. Cover and cook until the squash is tender – about 25 min. Remove from heat and puree in small batches in a blender. CAUTION: when pureeing, slightly vent the top of the blender and use a pulsing motion (quick on-off). This will prevent the walls and ceiling of your kitchen from turning a wonderful squash color. Or puree in the pot with a wand blender. After the soup is pureed add the milk and reheat.

Nutrition per 2 cup serving