butternut bisque

Name: Butternut Bisque
Yield: 6
Ingredients: 1 tablespoon(s) oil; 1 large spanish onion, sliced; 3 large carrots, sliced; 1 large butternut squash, peeled and cut into 1" chunks; 6 cup(s) chicken stock; 1/4 teaspoon(s) nutmeg; - "just a pinch" of salt; - "just a pinch" of pepper; - chives, fresh/chopped

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joeyjoan K

Clarkston, MI

Updated on Sep 8, 2010

won't be trying this til the pumkins are ready in the field.I even have the pumkin picked out it is growing in the shape of yep you guessed it a butter nut squash.I will post the results.Should post a picture of the pumkin growing for now huh?

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yield 6 serving(s)

Ingredients

1 tablespoon oil
1 large spanish onion, sliced
3 large carrots, sliced
1 large butternut squash, peeled and cut into 1" chunks
6 cups chicken stock
1/4 teaspoon nutmeg
- "just a pinch" of salt
- "just a pinch" of pepper
- chives, fresh/chopped

How To Make butternut bisque

Step 1

Heat oil in a 4 quart pot.

Step 2

Add onions and carrots; Cook until onions are softened, about 5 minutes, stirring often.
Step 3

Add squash and 4 cups stock; Bring to boil.
Step 4

Simmer, covered, until vegetables are soft, about 20 minutes.
Step 5

Strain solids from liquid, reserving both.
Step 6

Puree solids in processor or in batches in blender until completely smooth; Return to pot.
Step 7

Stir in liquid, remaining stock and water to thin soup - Soup should be thick.
Step 8

Season to taste with salt, nutmeg and pepper; Serve hot, garnished with chives.
Step 9

Refrigerate up to 4 days or freeze up to 3 months.
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