Butternut Squash Bisque - finished with Port Wine 

3 lbs - Butternut Squash, Large Dice

1 - Medium Onion, Diced

3 tbl spn - Butter

1 qt - Chicken Stock or Bouillon

2 oz - Port Wine

salt & pepper to taste  

Sauté squash and onions until tender, then add stock and simmer until vegetables are completely cooked (30 minutes).  Puree and add remaining ingredients.

Serves 6

ANY REPRODUCTION OF A PUBLICK HOUSE RECIPE MUST BE ACCOMPANIED WITH A REGISTERED PUBLICK HOUSE LOGO.