Tomato Basil Bisque by Amber's Kitchen INGREDIENTS: *1 large butternut squash, (About 3 cups of cooked squash) *2 Tablespoons butter *1/2 cup finely diced onion *1 clove garlic, minced *3, 14.5 oz. cans Hunt’s fire-roasted diced tomatoes *2 cups chicken stock *2 teaspoons salt *2 Tablespoons sugar *2 teaspoons dried basil *2 teaspoons Italian seasoning (herb blend, not my jar seasoning that I previously posted) *1/2 -1 cup heavy cream, *optional Cut the squash in half, lengthwise. Scoop out the seeds and pulp from each half. Place both sides cut-side-down in a 9×13 baking dish. Add enough water to come about 1/4 inch up the sides of the squash. Cover with foil and bake at 350° F for one hour, or until it is fork-tender. Let cool a few minutes, then scoop out the flesh from the skin, and plop it into a blender. (The squash can be cooked in advance, and cooled in a container in the fridge for up to 4 days before using.) While the squash is c...
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