Butternut Bisque

Directions

1. 1
   My market peels and seeds their squash, which is very handy as it must be done for this soup.
2. 2
   Cut it and set aside.
3. 3
   Melt the butter in a large soup pot; add the carrots, onion and celery; saute until soft.
4. 4
   Stir the squash and potatoes into the vegetables.
5. 5
   Add the stock; bring to boil, reduce heat and simmer, partially covered, for 40 minutes.
6. 6
   Add curry, nutmeg and ginger. Puree the soup in batches in a blender.
7. 7
   Return to saucepan; add more stock if necessary to thin; salt and pepper to taste.
8. 8
   Serve hot with a dollop of sour cream if you like.
9. 9
   Serves 6.