This golden soup makes the most of two fall favorites--butternut squash and Rome apples. Cooked and pureed, they make the bisque smooth and creamy.
1 small butternut squash (about 1 pound)
1 stalk celery, sliced
1 3/4 cups low-sodium chicken broth
2 cups peeled, sliced Rome apple
3/4 cup peeled, sliced potato
3/4 cup sliced onion
1/3 cup sliced carrot
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
1/4 cup fat-free milk
How to Make It
Peel squash; cut in half, and remove seeds. Slice each half crosswise. Combine squash, celery, and next 7 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 to 30 minutes or until tender.
Process mixture, in batches, in container of an electric blender until smooth. Return puree to Dutch oven, and stir in milk. Cook over low heat, stirring constantly, until thoroughly heated.
Note: The recipes in this book call for a variety of canned broths. You will see "low-sodium," "no-salt-added," or "fat-free, less-sodium," depending on the type used in testing. "Low-sodium" contains the lowest amount of sodium while "no-salt-added" is a little higher. "Fat-free, less-sodium" chicken broth contains from 390 milligrams to 570 milligrams sodium per cup compared to over 900 milligrams per cup for some brands of regular canned broth. You may substitute one type of broth for another--just realize the soup may taste more or less salty (and the sodium content will be different) if you do.