Foodie Friday… Squash Bisque

 

Friday again and time to visit michael at  designs by gollum.

Here you will find a list of all the Foodies for today.

Roy and I are both on strict diets and so I am looking for recipes that are easy to digest and low in calories.

Squash Bisque

2 tablespoons  olive oil

1 medium  onion, chopped

1 1/4 pounds yellow squash, thinly sliced

1 cup diced carrots, about 2

2 large Yukon potatoes, peeled and diced

4 cups fat free chicken broth or vegetable broth

1/4 teaspoon dried thyme leaves

dash of paprika

salt and pepper to taste

In a large pot, heat oil and sauté onion until tender, about 5 minutes.  Add the squash and sauté, stirring, about10 minutes.  Add carrots, potato and chicken broth.  Bring to a boil. Reduce heat and simmer about 30 to 40 minutes or until veggies are tender.  Add thyme,paprika, and salt and pepper to taste.

Makes 8 ( 1 cup) servings.    You can substitute two ( 10 oz.) packages of frozen squash for fresh.

We tasted this soup in a nutrition class and it is great even if you are not dieting .

 

We are off to the Houston Rodeo and to see Toby Keith……I can’t wait, he is one of my favorites.   We have chute seats and with those seats you get to go down on the arena floor and sit right in front of the stage,  so I am taking my new camera……Toby , here I come.