Brandied Squash Bisque

  • 1-1/2 lbs sweet yellow winter squash (such as butternut or acorn)
  • 1/2 c onion, finely chopped
  • 2 tsp. grated fresh ginger root
  • 3 c chicken broth
  • 1 c 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 then remove and discard 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.