Butternut Bisque

Name: Butternut Bisque
Ingredients: 2 medium sliced carrots; 2 chopped celery ribs, with leaves; 2 medium sliced leeks (white portion only); 14 cup butter; 2 lbs peeled seeded and cubed butternut squash (about 6 cups); 2 (14 1/2 ounce) cans chicken broth; 12 teaspoon ground ginger; 12 cup half-and-half cream; 12 teaspoon salt; 1 12 teaspoons white pepper

10 ingredients

7 steps

Ingredients

2 medium sliced carrots
2 chopped celery ribs, with leaves
2 medium sliced leeks (white portion only)
14 cup butter
2 lbs peeled seeded and cubed butternut squash (about 6 cups)
2 (14 1/2 ounce) cans chicken broth
12 teaspoon ground ginger
12 cup half-and-half cream
12 teaspoon salt
1 12 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.
4

Cool until lukewarm.
5

In a blender or food processor puree squash mixture in small batches until smooth; return to pan.
6

Add cream, salt and pepper; mix well.
7

Heat through but do not boil.