BRANDIED SQUASH BISQUE      Serves: 8

1 1/2 lbs. sweet yellow winter squash (such as butternut or acorn)
1/2 cup finely chopped onion
2 Tbsp grated fresh ginger root
3 cups chicken broth
1 cup evaporated skim milk
1/8 tsp nutmeg
2 Tbsp brandy
1/8 tsp salt
- white pepper, ground, to taste

Cut squash in half and clean; cover each half with plastic wrap and cook in microwave on high 10 to 15 minutes, until soft. Remove from microwave, cool slightly and remove flesh from skin, discarding skin. Meanwhile, in a large saucepan, cook the onion and ginger root over medium heat, stirring, about 4 minutes. Stir in cooked squash and chicken broth. Cook and stir 5 minutes and transfer mixture to food processor; puree and return to saucepan. Stir in remaining ingredients, seasoning to taste. Can be prepared 2 days ahead, covered and refrigerated. Reheat gently to serve.
Ths recipe is from www.hortns.com Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page. BACK TO CONSUMER PAGE