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  Recipe Home » Soups » Butternut Bisque
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  Butternut Bisque
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 254
Ingredients:
1 tbsp Oil
1 large Spanish onion, sliced
3 large Carrots, sliced
1 large Butternut squash, peeled, cut into 1-in chunks
6 cup Chicken stock or broth
Salt
Freshly ground nutmeg
Freshly ground pepper
Snipped fresh chives for garnish
Instructions:
HEAT OIL IN 4-QUART POT. Add onions and carrots. Cook until onions are
softened, about 5 minutes, stirring often. Add squash and 4 cups
stock. Bring to boil. Simmer, covered, until vegetables are soft,
about 20 minutes. Strain solids from liquid, reserving both. Puree
solids in processor or in batches in blender until completely smooth.
Return to pot. Stir in liquid, remaining stock and water to thin
soup. Soup should be thick. Season to taste with salt, nutmeg and
pepper. Refrigerate up to 4 days or freeze up to 3 months. Serve hot,
garnished with chives. Makes 12 cups
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