Mushroom and Squash Bisque

1. 1

   In large (8 cup/2L) microwaveable bowl combine butter, onion, carrot, mushrooms and squash.

2. 2

   Cover; microwave on high for 8-10 minutes or until vegetables are tender, stirring once.

3. 3

   Transfer half the vegetables and half the broth to blender or food processor; puree until smooth.

4. 4

   Repeat with remaining vegetables and broth.

5. 5

   Return to bowl; stir in milk and microwave on high for 5-7 minutes or until heated through.

6. 6

   Serve in squash bowls, if desired.

7. 7

   Garnish with sour cream swirl and basil if desired.

8. 8

   Garnish: Sour cream and basil leaves (optional).

9. 9

   Variation: In large saucepan combine butter, vegetables and broth.

10. 10

    Bring to boil; lower heat, cover and simmer 10-12 minutes or until vegetables are tender.

11. 11

    Add milk and puree as directed.

12. 12

    Acorn Squash Bowls: Purchase 4 medium acorn squash.

13. 13

    Cut a thin slice off the bottom and top to allow squash bowls to sit level.

14. 14

    To ease cutting squash in half, microwave each squash about 3-6 minutes or until a knife will pierce the skin easily; then halve with a knife and scoop out seeds and some of pulp to make the cavity larger.

15. 15

    For more recipe ideas visit Mushrooms Canada at www.mushrooms.ca.

* Per serving · 4 servings · Values may vary.