Gail’s Butternut Bisque
1 large can (or more if you’re feeding a lot) of chicken broth OR veggie broth, or water & bouillon cube(s)
3 large carrots (peeled and cut into large pieces)
3 stalks celery (cut into large pieces)
1 large vidalia onion (peeled and cut into chunks)
1 butternut squash (peel and seed, cut into large pieces)
Put chicken broth (or whatever) in large pot and put on medium
Add carrots, celery & onion to broth.
Simmer until carrots are almost done.
Add butternut squash to broth.
When the squash is done, let the whole darn thing get cold!
When it’s cold, run it through a blender in small batches.
Reheat and season with cayenne pepper and sea salt. (You could also use ginger or curry.)
When it’s hot serve in cups and garnish with a dollop of sour cream.
Without the sour cream, this is a ZERO points soup, according to Weight Watchers.
There is not an ounce of fat in it!