Butternut Bisque

Name: Butternut Bisque
Ingredients: 2 1/2 lb. butternut squash; 2 Tbsp. butter; 2 carrots, sliced; 1 onion, chopped; 1 stalk celery, chopped; 2 potatoes, peeled and cubed; 5 to 6 c. chicken stock; 1 1/2 tsp. curry powder; pinch each of nutmeg and ginger; sour cream for garnish (optional)

10 ingredients

9 steps

Ingredients

2 1/2 lb. butternut squash
2 Tbsp. butter
2 carrots, sliced
1 onion, chopped
1 stalk celery, chopped
2 potatoes, peeled and cubed
5 to 6 c. chicken stock
1 1/2 tsp. curry powder
pinch each of nutmeg and ginger
sour cream for garnish (optional)

Directions

1

Cube, peel and set aside squash.
2

Melt the butter in a large soup pot.
3

Add the carrots, onion and celery. Saute until soft. Stir the squash and potatoes into the veggies.
4

Add the stock. Bring to a boil, reduce heat and simmer, partially covered, for 40 minutes. Add curry, nutmeg and ginger.
5

Puree the soup in batches in a blender.
6

Return to saucepan.
7

Add more stock, if necessary, to thin.
8

Salt and pepper to taste.
9

Serve hot with a dollop of sour cream, if you like.