Butternut Bisque

• 2 1/2 lb. butternut squash
• 2 Tbsp. butter
• 2 carrots, sliced
• 1 onion, chopped
• 1 stalk celery, chopped
• 2 potatoes, peeled and cubed
• 5 to 6 c. chicken stock
• 1 1/2 tsp. curry powder
• pinch each of nutmeg and ginger
• sour cream for garnish (optional)

1. Cube, peel and set aside squash.
2. Melt the butter in a large soup pot.
3. Add the carrots, onion and celery. Saute until soft. Stir the squash and potatoes into the veggies.
4. Add the stock. Bring to a boil, reduce heat and simmer, partially covered, for 40 minutes. Add curry, nutmeg and ginger.
5. Puree the soup in batches in a blender.
6. Return to saucepan.
7. Add more stock, if necessary, to thin.
8. Salt and pepper to taste.
9. Serve hot with a dollop of sour cream, if you like.

butternut squash, butter, carrots, onion, celery, potatoes, chicken stock, curry powder, nutmeg, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=468598 (may not work)