butternut bisque

Name: Butternut Bisque
Prep time: 15 min
Cook time: 40 min
Yield: 8
Cuisine: American
Ingredients: 2 - medium sliced carrots; 2 - chopped celery ribs, with leaves; 2 - medium sliced leeks (white portion only); 1/4 cup(s) butter; 2 pound(s) peeled, seeded, cubed buttenut squash (about 6 cups); 2 can(s) (14.5 ounces )chicken broth; 1/2 teaspoon(s) ground ginger; 1/2 cup(s) half and half cream; 1/2 teaspoon(s) salt; 1 1/2 teaspoon(s) white pepper

(1 RATING)

60 Pinches 1 Photo

Anita Hoffman

Holland, PA

Updated on Jan 20, 2013

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

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prep time 15 Min

cook time 40 Min

method Stove Top

yield 8 serving(s)

Ingredients

2 - medium sliced carrots
2 - chopped celery ribs, with leaves
2 - medium sliced leeks (white portion only)
1/4 cup butter
2 pounds peeled, seeded, cubed buttenut squash (about 6 cups)
2 cans (14.5 ounces )chicken broth
1/2 teaspoon ground ginger
1/2 cup half and half cream
1/2 teaspoon salt
1 1/2 teaspoons white pepper

How To Make butternut bisque

Step 1

In a large saucepan, saute carrots, celery and leeks in butter for 10 minutes, stirring occasionally.

Step 2

Add the squash, broth and ginger; bring to a boil.
Step 3

Reduce heat; cover and simmer until the squash is tender, about 25 minutes. Cool until lukewarm.
Step 4

In a blender or food processor, puree squash mixture in small batches until smooth; return to pan.
Step 5

Add cream, salt and pepper; mix well.
Step 6

Heat through, but do not boil.
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