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Butternut Bisque

Serves 4

                        2 leeks                                                    1 large onion, chopped

                        1 large butternut squash                    ¼ cup chopped fresh parsley

                        3 cups stock                                         2 cloves garlic

                        2 carrots, sliced                                    1 tsp dried oregano

                        1 apple, chopped                                  ½ tsp dried rosemary

                        1 potato, chopped                                1 cup evaporated skim milk

Discard the tough green leaves and root end of the leeks.  Halve the leeks lengthwise and wash well to remove any dirt from between the layers.  Chop coarsely.

Peel, seed, and coarsely chop the squash.

In a 3-quart saucepan, combine the leeks, squash, stock, carrots, apples, potatoes, onions, parsley, garlic, oregano, and rosemary.

Cover and cook over medium heat until the vegetables are tender, about 30 minutes.

Puree in a food mill or blender, working in batches.  Stir in the milk, adding more if the bisque is too thick.