Sherried Winter Squash Bisque
The Flavors of Bon Appétit 1997
Sherried Winter Squash Bisque
The Flavors of Bon Appétit 1997
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2 tablespoons olive oil 1 medium onion, chopped 1 (2 pound) butternut squash, peeled, cubed (about 6 cups) 1 (14 1/2 ounce) can diced tomatoes, drained 2 tablespoons dry Sherry 2 1/2 cups (or more) canned vegetable broth 2/3 cup nonfat milk 2 tablespoons chopped fresh thyme or 2 teaspoons dried nonfat plain yogurt, for garnish fresh thyme sprigs, for garnish Directions: Heat olive oil in heavy large saucepan over medium high heat. Add chopped onion and sauté until translucent, about 5 minutes. Add butternut squash and sauté until beginning to brown, about 10 minutes. Add tomatoes and Sherry. Boil until almost all liquid evaporates, about 30 seconds. Stir in 2 1/2 cups vegetable broth. Bring to a boil. Reduce heat, cover and simmer until squash is very tender, stirring occasionally, about 30 minutes. Puree soup in blender in batches until smooth. Return soup to same saucepan. Stir in milk and chopped thyme. Bring to simmer. Season soup to taste with salt and pepper. Ladle soup into bowls. Top with dollop of yogurt. Garnish with thyme sprigs. Serve immediately. Serves 6. |