Soups:

Butternut Bisque

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Ingredients

1 medium onion, chopped
4 cloves garlic, minced
1/2 cup butter or margarine
1/4 cup flour
5-1/2 cups chicken broth
1 (3 pound) butternut squash, peeled, seeded and diced
1/2 teaspoon dry thyme leaves
1/4 teaspoon salt
1 cup whipping cream
8 strips bacon, cooked crisp and crumbled

Instructions

Saute onion and garlic in butter in a large Dutch oven. Add flour; stir until smooth. Cook for 1 minute more. Gradually add chicken broth. Bring to a boil. Stir in next 3 ingredients, reduce heat, and simmer 15 minutes or until squash is tender. Process in blender until smooth. Return to pan. Stir in whipping cream and heat on medium until hot. Garnish with bacon.

Carol Urda
Bettendorf