Butternut Bisque

Name: Butternut Bisque
Ingredients: 2 medium carrots, sliced; 2 celery ribs with leaves, chopped; 2 medium leeks (white portion only), sliced; 1 jalapeno pepper, seeded and minced; 1/4 cup butter; 2 pounds butternut squash, peeled, seeded and cubed (about 6 cups); 2 cans (14-1/2 ounces each) chicken broth; 1/2 teaspoon ground ginger; 1/2 cup half-and-half cream; 1/2 teaspoon salt; 1/4 teaspoon white pepper; 1/2 cup chopped pecans, toasted

12 ingredients

3 steps

Ingredients

2 medium carrots, sliced
2 celery ribs with leaves, chopped
2 medium leeks (white portion only), sliced
1 jalapeno pepper, seeded and minced
1/4 cup butter
2 pounds butternut squash, peeled, seeded and cubed (about 6 cups)
2 cans (14-1/2 ounces each) chicken broth
1/2 teaspoon ground ginger
1/2 cup half-and-half cream
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 cup chopped pecans, toasted

Directions

1

In a large saucepan, saute carrots, celery, leeks and jalapeno in butter for 10 minutes. Add the squash, broth and ginger; bring to a boil. Reduce heat; cover and simmer until squash is tender, about 25 minutes.
2

Cool until lukewarm. In a blender or food processor, puree squash mixture in small batches until smooth; return to pan.
3

Add cream, salt and pepper; mix well. Heat through but do not boil. Garnish with pecans.