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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 10 |
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This is perfect for a Thanksgiving dinner, by far the best butternut bisque that I have ever had. Ingredients:
2 -2 1/2 lbs butternut squash (peeled & cubed) |
2 tablespoons butter |
2 carrots, sliced |
1 yellow onion (chopped) |
1 stalk celery (chopped) |
2 potatoes (peeled and cubed) |
5 -6 cups chicken stock (canned is ok) |
1 1/2 teaspoons curry powder |
1 pinch nutmeg |
1 pinch ginger |
Directions:
1. Melt butter in large soup pot. Add carrots, onion and celery, sauté until soft. Add squash & potatoes (stir). Add chicken stock, bring to boil, reduce heat and simmer partially covered for 40 minutes. Add curry, nutmeg & ginger. Puree soup in small batches in blender, return to pan, add more chicken stock to thin if needed. Salt & pepper to taste. Serve Hot!
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