Rosemary Butternut Bisque - cooking recipe

Ingredients

2 medium butternut squash, peeled, seeds and fibers scooped out and cut into 1/2-inch cubes
6 c. chicken broth (homemade or low sodium canned)
1 Tbsp. rosemary, chopped
2 tsp. orange rind, grated
2 Tbsp. heavy cream (optional)
1 tsp. salt
freshly ground pepper to taste

Preparation

Preheat oven to 375\u00b0.
Place squash on baking sheet and roast until tender, about 25 minutes.
(I sprayed Pam on the baking sheet to prevent sticking.)
Transfer baked squash to large pot and cook with chicken broth, rosemary and orange rind.
Bring to a boil, then reduce heat and simmer 30 minutes.
Place mixture in food processor and process until smooth.
Stir in salt and pepper. Ladle into bowl and add a bit of cream, if desired, but delicious even without cream.
Yield:
4 servings.