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Butternut Bisque
 
recipe image
Prep Time: 15 Minutes
Cook Time: 40 Minutes
Ready In: 55 Minutes
Servings: 8
The best soup. When I make this soup I always get raves. It's rich and creamy.
Ingredients:
2 medium sliced carrots
2 chopped celery ribs, with leaves
2 medium sliced leeks (white portion only)
1/4 cup butter
2 lbs peeled seeded and cubed butternut squash (about 6 cups)
2 (14 1/2 ounce) cans chicken broth
1/2 teaspoon ground ginger
1/2 cup half-and-half cream
1/2 teaspoon salt
1 1/2 teaspoons white pepper
Directions:
1. In a large saucepan, saute carrots, celery and leeks in butter for 10 minutes, stirring occasionally.
2. Add the squash, broth and ginger; bring to a boil.
3. Reduce heat; cover and simmer until the squash is tender, about 25 minutes. Cool until lukewarm.
4. In a blender or food processor puree squash mixture in small batches until smooth; return to pan.
5. Add cream, salt and pepper; mix well.
6. Heat through but do not boil.
By RecipeOfHealth.com