Butternut Squash Bisque

1. 1

   Melt the butter or margarine in a large saucepan.

2. 2

   Add the onions and cook for about.

3. 3

   5 minutes until soft.

4. 4

   Add the squash, stock, potatoes, and paprika and bring to a boil.

5. 5

   Lower the heat to low, cover the pan, and simmer for about 35 minutes until all the vegetables are soft.

6. 6

   Pour the soup into a food processor or blender and process until smooth.

7. 7

   Return the soup to the pan and stir in the cream, if using.

8. 8

   Season with salt and pepper and reheat slowly.

9. 9

   Stir in the chopped chives just before serving.

10. 10

    Garnish each serving with a few whole chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.