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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Love, love, love this bisque. It's just scrumptious. I serve it with a dollop of sour cream in the middle. Use vegetable broth for vegetarian version. Ingredients:
2 -2 1/2 lbs butternut squash |
2 tablespoons butter |
2 carrots, sliced |
1 small onion, chopped |
1 stalk celery, chopped |
1 large potato, cubed |
5 -7 cups chicken broth or 5 -7 cups vegetable broth |
1 teaspoon curry powder |
1 teaspoon ginger |
1/8 teaspoon nutmeg |
1 1/2 teaspoons salt |
1/8 teaspoon cayenne pepper (optional) |
Directions:
1. Peel and seed squash and cut into cubes.
2. Melt butter in large soup pot. Add carrots, onion and celery and saute until soft.
3. Stir in squash and potatoes (I leave the peel on the potatoes). Saute for 3 minutes.
4. Add chicken (or vegetable) stock and bring to a boil.
5. Reduce heat and simmer partially covered for 40 minutes.
6. Add curry, ginger, nutmeg.
7. Puree in batches in blender. (You can only puree 1/2 of the soup if you want a chunky hearty style soup.).
8. Return to soup pot. Add more stock to thin if needed.
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