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Butternut Bisque · Soups & Stews
This satiny bisque makes a great meal when combined with crusty bread. Or, serve it as an elegant first course for a holiday meal. For a special touch, add a small dollop of sour cream to each soup bowl and swirl it into the bisque just before serving.
makes 1 gallon
makes 1 gallon
Ingredients
2 tablespoons olive oil
2 cups carrots, chopped
2 cups yellow onion, chopped
2 cups celery, chopped
4 russet potato, peeled and cubed
8 cups butternut squash, peeled and cubed (4 pounds)
12 cups chicken flavored veggie broth
1 teaspoon curry powder
1/8 teaspoon nutmeg
1/4 teaspoon ground ginger
1 teaspoon salt
Directions
- In a large stockpot, heat the olive oil. Add the carrots, onion, and celery. Sauté until soft.
- Stir in the squash and potatoes.
- Add broth, curry ginger and nutmeg to the vegetables. Bring to a boil, reduce the heat and simmer partially covered until the squash and potatoes are soft.
- Using a hand blender or food processor, puree the vegetables until smooth. If the soup is too thick, add more stock if necessary to thin it out. Add salt and pepper to taste.
Per serving: 107 calories, 2g fat, 18g carbohydrates, 5g protein, 585mg sodium, 57mg calcium
