Curried Harvest Bisque

• 1 pound butternut squash, peeled and cut into 1-inch cubes
• 5 cups chicken broth
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 teaspoon curry powder
• 3/4 cup half-and-half
• 1 tablespoon lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• Garnish: diced ham

1. Combine squash and broth in a heavy 4-quart stockpot. Cook over medium heat unti squash is tender, about 15 minutes. Using a slotted spoon, transfer squash to a blender; puree until smooth. Stir broth back into pureed squash; set aside.
2. Melt butter in stockpot; stir in flour and curry powder. Cook over medium heat, stirring until smooth. Add squash mixture; increase heat to medium-high and stir until soup thickens slightly. Reduce heat to low; add remaining ingredients and heat through without boiling. Garnish, if desired.

butternut squash, chicken broth, butter, allpurpose, curry powder, lime juice, salt, white pepper, ham

Taken from www.myrecipes.com/recipe/curried-harvest-bisque (may not work)