Red Pepper Gouda Bisque
- 1 butternut squash
- 2 quarts of tomato puree
- 2 stalks celery
- 2 carrots
- 1 yellow onion
- 2-3 cloves garlic
- Basil
- 1 pat of light butter substitute
- 1 – 2 tbls light cream
- salt and pepper
- 12 oz roasted red peppers
- Olive oil
- Gouda cheese
- 1 -2 cups water, vegetable, or chicken stock
Cut butternut squash in half and microwave for 15-20 minutes until soft. Meanwhile chop and sautee onions, celery, carrots, garlic in olive oil. Remove seeds from squash and scoop flesh into a blender. Add the tomatoes and sauteed vegetables and puree until smooth. Put the puree into a soup pot and add stock or water, basil, salt, and pepper to taste. Cook until thickened. Once thick and seasoned, add the light cream. Put a piece of gouda into a bowl and ladle hot soup over the top.
