Name: Butternut Bisque
Yield: 4 servings
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

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.

Butternut Bisque

How did you like this recipe?