Is this bisque or soup? It’s creamy and slightly thick but refined and elegant at the same time so it’s soup, I say. Squash soups are a dime a dozen but this one is flavor-tweaked to perfection. It’s so creamy and there’s not a drop of cream in it. What’s the secret? Try it – you’ll see. This is chef-quality soup but it will be yours to crow over the minute you ladle it out. I use both chicken bouillion and vegetarian chicken bouillon (I found some in the bulk food store and it's helpful when you want the soup to be vegetarian). It comes in a powder and you add water.
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Hi there, fellow home and pro baker and fan of great recipes….