Harvest Bisque

1. 1

   Peel, seed and cut squash into 1/2 inch cubes.

2. 2

   Place in 4 qt pot with chicken broth. Cook over med heat for about 15 minutes.

3. 3

   Using a slotted spoon put the squash in a food processor or blender and blend until smooth.

4. 4

   Stir in broth to squash puree and put aside.

5. 5

   In the same pot, melt butter then stir in the flour and curry. Stir over medium heat until smooth.

6. 6

   Add pureed squash back to pot. Increase heat to med-high and stir until soup thickens.

7. 7

   Reduce heat and add half and half. Do not allow soup to boil after this point.

8. 8

   Add lime juice, salt and pepper. Garnish with lime.

* Per serving · 4 servings · Values may vary.

No additional tips available.