i am going to make this soup soon. now that the weather is getting cooler...all i can think about is soups, blankets, campfires, pumpkins, pumpkin spice lattes, and the beautiful colors of autumn.
yellow squash bisque
6 tablespoons butter or margarine
1 large onion, chopped
2 baking potatoes, peeled and sliced
2 carrots, sliced
4 cups yellow squash, sliced
3 tablespoons all-purpose flour
1 1/2 canned chicken broth
salt and pepper, to taste
1/4 teaspoon red (cayenne) pepper
1 cup whipping cream
1/4 teaspoon freshly ground pepper
1 teaspoon nutmeg
In a 4 quart heavy saucepan, melt butter or margarine. add onion, saute until wilted and transparent, about 5 minutes. add potatoes , carrots, and squash; toss to coat with butter. add flour all at once; stir and combine. cook over medium heat 3-4 minutes, stirring. slowly stir in broth. season to taste with salt and cayenne. cover, cook until all vegetables are fork tender, about 45 minutes. puree soup in batches in blender or food processor fitted with a steel blade. when all soup has been pureed, return to soup pot. stir in cream. taste for seasonings, adjust if necessary. heat through. stir in nutmeg; cook 3 to 4 minutes.
to serve: sprinkle 1/4 teaspoon paprika into each soup bowl. ladle hot soup over paprika. stir soup in bowls; when soup is stirred , paprika will create a cool marble pattern. AND serve with homemade coutons! :)
to store: soup base may be pureed, cooled, and frozen up to 1 month. thaw base in refrigerator, bring to boil. reduce heat; add cream.