In a 6 quart kettle, cook squash, garlic, and onion in the chicken broth until tender*. Allow to cool.. Blend the squash mixture, spices, and Laughing Cow Cheese Wedges until smooth using an immersion blender or a regular blender. If using a blender, be very careful to vent the blender properly. Pour bisque into the kettle over low/medium heat until thoroughly heated. 5 1 1/2-cups servings.