Butternut Squash Bisque (with Cream) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Adjusted from The Utilmate Cooking Course. Ingredients:
3 tbsp butter |
1 small onion, finely chopped |
1 1/2 pound butternut squash, peeled, seeded, cubed |
7 1/2 cups chicken stock |
1/2 pound potato, cubed |
1 1/2 tsp paprika |
1/2 c heavy whipping cream |
1 salt and pepper |
1 1/2 tbsp chopped fresh chives |
Directions:
1. Melt the butter in a large saucepan. Add the onion and cook until soft, about 5 minutes.
2. Add the squash, stock, potatoes and paprika. Bring to a boil. Reduce heat to low, cover the pan, and simmer until the vegetables are soft, about 35 minutes.
3. Pour the soup into a food processor or blender and process until smooth. Return the soup to the pan and stir in 1/2 c whipping cream, if using. Season with salt and pepper. Reheat gently.
4. Stir in the chopping chives just before serving. Garnish with whole chives if preferred.
5. 1 cup = 1 serving
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