Butternut Bisque

The warm, subtle flavors of butternut squash come through beautifully in this small-dish soup. Not a main dish, but a soup course for 8 to 10 people.

INGREDIENTS
1          tablespoon olive oil
1          small white onion, chopped (1/2 cup +)
1 ½      pounds butternut squash, peeled and cut to 1 inch pieces (about 4 cups)
1          small Yukon Gold or yellow potato, peeled and diced (1/2 to 2/3 cup)
1          cup low sodium chicken broth
2          cups hot water
¼         teaspoon allspice
¼         teaspoon salt
1          tablespoon butter

METHOD

In a large sauce pan, add the olive oil over medium heat. Add and cook the onion for 5 to 6 minutes until it becomes translucent. Add the squash, potato, broth and water, bring to a boil, reduce the heat to low and cook for 25 to 30 minutes until the squash is tender.

Remove from the heat and, working in batches if necessary, place into a food processor or blender and process to a puree. Add the tablespoon of butter and blend it in. Serve immediately in 4 to 5 ounce portions.