Butternut Bisque

Anita Hoffman

By
@scent4U

The best soup! When I make this soup, I always get raves. It's rich and creamy.


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Serves:

8

Prep:

15 Min

Cook:

40 Min

Method:

Stove Top

Ingredients

2
medium sliced carrots
2
chopped celery ribs, with leaves
2
medium sliced leeks (white portion only)
1/4 c
butter
2 lb
peeled, seeded, cubed buttenut squash (about 6 cups)
2 can(s)
(14.5 ounces )chicken broth
1/2 tsp
ground ginger
1/2 c
half and half cream
1/2 tsp
salt
1 1/2 tsp
white pepper

Directions Step-By-Step

1
In a large saucepan, saute carrots, celery and leeks in butter for 10 minutes, stirring occasionally.
2
Add the squash, broth and ginger; bring to a boil.
3
Reduce heat; cover and simmer until the squash is tender, about 25 minutes. Cool until lukewarm.
4
In a blender or food processor, puree squash mixture in small batches until smooth; return to pan.
5
Add cream, salt and pepper; mix well.
6
Heat through, but do not boil.

About this Recipe

Course/Dish: Cream Soups
Main Ingredient: Vegetable
Regional Style: American