Each day during Lent, Ave Maria Press will be posting soup recipes and Lenten reflections from our Lenten prayer books here on the Ave Maria Press website. Follow us on Facebook, Instagram and Twitter for more inspiration.
Lenten Reflection
From Surrender All:
Today we pray for priests, clergy, and world leaders. The next time you attend Mass, notice the alter decorations and colors. What do they say about the importance of what takes place there? Decorate your home with something that matches the colors of the liturgical season.
Squash Bisque Soup
(Makes 2 quarts) 
Ingredients
2 medium onions, chopped
2 tablespoons butter
1 quart chicken broth
4 cups sliced squash
3/4 cup sliced carrots
2 medium potatoes, diced
1 teaspoon salt
1 teaspoon thyme
2-4 teaspoons Worcestershire sauce
1 (16-ounce) carton half-and-half
Prepare Soup
In a saucepan, sauté onions in butter. Add chicken broth, squash, carrots, potatoes, salt, and thyme. Cook until vegetables are tender. Cool and puree in a food processor.
Return to the saucepan and add Worcestershire and half-and-half. Heat on low for two to three minutes.
Comments
Be careful not to overheat. High heat will make the soup curdle.
Submitted by Catherine Miller.
