Roasted-Squash Bisque

By Molly O’Neill

Published September 27, 1997

Total Time
40 minutes
Rating
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Featured in: Food; The Cook's Night In

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Ingredients

Yield:Six appetizers

  • 2 medium tomatoes, stem ends removed

  • 4 cups roasted-squash compote

  • 3 cups chicken broth

  • 1 cup milk

  • 1 ½ teaspoons kosher salt

Ingredient Substitution Guide

Preparation

  1. Step 1

    Heat oven to 400 degrees. Roast tomatoes for 25 to 30 minutes, until they begin to collapse. Combine compote, broth and milk and bring to a boil in a medium saucepan. Lower the heat and simmer for 5 minutes. Pass through the fine disk of a food mill. Season with salt.

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ss

This needs a link to the "Roasted Squash Compote" that is its main ingredient, though you can find it in the original article: https://www.nytimes.com/1997/09/28/magazine/food-the-cook-s-night-in.html

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