Butternut Bisque

Butternut Bisque

czwartek, 30 stycznia 2014

Butternut Bisque

Time: 55 mins

Ingredients

• 2 medium sliced carrots
• 2 chopped celery ribs, with leaves
• 2 medium sliced leeks (white portion only)
• 1/4 cup butter
• 2 lbs peeled seeded and cubed butternut squash (about 6 cups)
• 2 (14 1/2 ounce) cans chicken broth
• 1/2 teaspoon ground ginger
• 1/2 cup half-and-half cream
• 1/2 teaspoon salt
• 1 1/2 teaspoons white pepper

Directions

• 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.