Butternut Squash Bisque
Butternut Squash Bisque
Directions
- Sauté onion and celery in olive oil over medium high heat. Add butternut squash and cook until lightly browned.
- Add water and Chicken Base. Bundle parsley, peppercorns, thyme and bay leaf into a cheesecloth sachet and add to pot. Bring to a simmer for 15-20 minutes or until squash is fork tender.
- Remove sachet. Add bananas, Sesame Sauce, vinegar, and salt. Puree until smooth.
Ingredients
- 1.25 qt. onion
- 1 cup celery, small dice
- 1 oz. oil, olive
- 3 lb. butternut squash , medium dice
- 96 oz. water
- 3 Tbsp. Minor's® Gluten Free Chicken Base made with Natural Ingredients 6 x 1 pound
- 8 ea. parsley, stems
- 0.5 Tbsp. peppercorns, black
- 4 ea. Thyme sprigs
- 1 ea. bay leaf
- 2 ea. banana(s)
- 1.5 cups Minor's Sesame Sauce
- 2 tsp. vinegar, cider
- 2 tsp. salt
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