Advocate-Tested Recipe

Squash Bisque

Makes 6 cups of soup. Recipe is by Teresa B. Day. You can also use acorn or butternut squash, in season.

4 to 5 yellow zucchini

4 to 5 yellow squash

1 onion, chopped

1 stick of butter

2 teaspoons salt

2 cups vegetable broth

1 cup fat-free half & half

1 tablespoon sugar

1 teaspoon pepper

2 teaspoons garlic powder

1. Peel, seed and chop squashes into chunks. In a stock pot, saute onion in butter. Add squash and season with salt. Add broth and cover. Cook for 25-30 minutes over medium heat, stirring occasionally.

2. Spoon the squash into a blender and puree until smooth. Return to pot and whisk in half and half, sugar, pepper and garlic powder. Return to warm over low-medium heat. Seasonings can be adjusted to taste.