Butternut Bisque

材料

• 2 杯（大さじ） butter
• 1 cup evaporated milk, nonfat
• 1/2 カップ （240ml） yogurt, skim
• 3 cups chicken broth
• 1 カップ、みじん切り carrots
• 1 中 （直径6.5cm） onion, chopped
• 2 cups cubed butternut squash
• 2 杯（大さじ） maple syrup

調理方法

1. Melt butter in a large sauce pan. Add squash, onions and carrots and sauté for 5 minutes over medium heat.
2. Add chicken broth, cover and simmer until vegetables are tender.
3. Remove from heat. Add yogurt, evaporated milk and maple syrup.
4. Transfer in small batches to a blender or food processor and puree. Note: I have a stick blender and just use it while the soup is still in the pot. I find it to be less messy.
5. Return to sauce pan and heat over medium heat until hot.
6. Salt and pepper to taste.
7. Note: optional garnish with 1 tablespoon of plain non-fat yogurt or sour cream.