Butternut Squash Bisque

Directions

1. 1
   Peel and seed squash and cut into cubes.
2. 2
   Melt butter in large soup pot.
3. 3
   Add carrots, onion and celery and saute until soft.
4. 4
   Stir in squash and potatoes (I leave the peel on the potatoes).
5. 5
   Saute for 3 minutes.
6. 6
   Add chicken (or vegetable) stock and bring to a boil.
7. 7
   Reduce heat and simmer partially covered for 40 minutes.
8. 8
   Add curry, ginger, nutmeg.
9. 9
   Puree in batches in blender.
10. 10
    (You can only puree 1/2 of the soup if you want a chunky hearty style soup.
11. 11
    ).
12. 12
    Return to soup pot.
13. 13
    Add more stock to thin if needed.