Pumpkin-Squash Bisque
| Yield: | 8 Servings |
| Categories: | Soups, Holidays |
| 8 | sm | Sugar pumpkins or small Golden Debut squashes |
| 2 | 13 3/4 or 14 1/2 oz cans chicken broth, all surface fat removed | |
| 1 | c | Sliced fresh or frozen cauliflower |
| 1 | md | Onion, chopped |
| 2 | c | Milk |
| 1/3 | c | Unsifted all-purposeflour |
| 1/2 | ts | Salt |
| 1/8 | ts | Ground white pepper |
| 1/4 | c | Half-and-half |
| 4 | c | Mashed cooked sugar pumpkin or winter squash (use any dry textured, orange fleshed winter squash such as butternut, Golden Debut, or Hubbard) |
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