Now that the tomatoes have gone by, the last prize in your garden before fall is squash. As Candace Page tells us, it's more versatile than you think - for a quick dinner, a rich soup, even donuts! Candace writes for the Savorvore Section of The Burlington Fee Press. You can learn more about the many uses of squash in Candace's article. Below is her recipe for Butternut Squash Bisque, a soup enhanced with a surprise ingredient.
The VPR Cafe is produced in collaboration with The Burlington Free Press, and is supported on VPR by City Market in Burlington.
Butternut Squash Bisque
Ingredients:
2 tablespoons butter or olive oil
1 large yellow onion, diced
4 cups cooked butternut squash
4 cups chicken broth
salt, pepper and fresh sage to taste
4 to 8 ounces cream cheese
Directions:
Cook onion in butter. Add squash, broth and seasoning. Simmer 20 to 30 minutes. Puree with the cream cheese.
