Tomato Basil Bisque Soup

The fact that I am blogging right now means I am wasting precious nap time. And to be honest, I have a lot of other things that I would rather be doing. But guess what else that means. . . this soup is dang good. Good enough to sacrifice nap time . . . just to share the recipe with those whom I love.

I had a butternut squash, and wanted to make a soup. This is what I tried and was very pleasantly surprised. Though you would never know it has butternut squash in it. Its just a really really yummy tomato bisque soup. Its light, and we had it with salad and bread. But it was delicious, and more than one person told me to save the recipe so we could make it again.

Go here to see her recipe and a photo :http://www.melskitchencafe.com/2010/03/tomato-bisque-soup-and-a-few-housekeeping-items.html

Here are my notes:

1) TO make your preparation A LOT easier, cook the butternut squash this way:

Cut the squash in half and place one half of it face(inside) down on a plate. Pierce the skin with a fork several times to avoid it blowing up. Then just microwave it for about 8 minutes. I had to let mine sit for a while to cool down, but then you can just scoop out the inside with a spoon. It should be completely cooked and soft. Then do the same thing with the other side. I scooped mine right into the blender.

2) I used heavy whipping cream and it was SO SO SO good. Next time I make it, I'll try to be more healthy and use fat free half and half. If anyone goes this route, let me know how it turns out! I'm sure it will still be good.

Love to you all!