Butternut Bisque -- Quad-Cities Online Recipe Book
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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



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  Today is Friday, July 25, the 206th day of 2014. There are 159 days left in the year.

1864 -- 150 years ago: Walter Jones, of Co, F 23rd Ky, volunteers, lost a satchel on the Camden road, yesterday, containing his papers of discharge from the army.
1889 -- 125 years ago: E. W. Robinson purchased from Mrs. J.T. Miller the livery stable on the triangle south of Market square.
1914 -- 100 years ago: A municipal; bathing beach was advocated at the weekly meeting of the city commission by commissioner Rudgren, who suggested the foot of Seventh Street as an excellent location.
1939 -- 75 years ago: Floyd Shetter, Rock Island county superintendent schools, announced teachers hired for nearly all of the 95 rural and village grade schools in the county.
1964 -- 50 years ago: The mercury officially reached the season's previous high of 95 about noon today and continued upward toward an expected mark of 97.
1989 -- 25 years ago: Fort Armstrong hotel once the wining and dining chambers of Rock Island's elite is under repair. Progress is being made though at a seeming snail's pace to return the building to a semblance of its past glory for senior citizen's homes.








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