Butternut Bisque

Serves 6

2-21/2 pounds of Butternut squash seeded and peeled

2 tablespoons butter

2 carrots, sliced

1 medium onion, chopped

1 stalk celery, chopped

2 Yukon Gold potatoes, peeled and cubed

5-6 cups chicken broth

11/2 teaspoons curry powder

pinch each:nutmeg and ginger

sour cream for garnish (opt.) 

Peel and cube the squash and set aside.

Melt the butter in a large soup pot; add the carrots; onion & celery; saute until soft. Stir the squash and potatoes into the vegetables. Add the stock; bring to the boil, reduce heat and simmer, partially covered for 40 minutes. 
Add curry, nutmeg & ginger. 
Puree the soup in batches in a blender. Return to the saucepan; add more stock if necessary to thin; salt and pepper to taste.

Serve hot with a dollop of sour cream if you like. 

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