Harvest Bisque
- 1 pound Butternut Squash
- 5 cups Chicken Broth
- 4 Tablespoons Butter
- 4 Tablespoons Flour
- 1 teaspoon Curry Powder
- 3/4 cups Half-and-half (could Also Use Milk Or Cream If Desired)
- 1 Tablespoon Lime Juice
- Salt And Pepper, to taste
- Peel, seed and cut squash into 1/2 inch cubes.
- Place in 4 qt pot with chicken broth. Cook over med heat for about 15 minutes.
- Using a slotted spoon put the squash in a food processor or blender and blend until smooth.
- Stir in broth to squash puree and put aside.
- In the same pot, melt butter then stir in the flour and curry. Stir over medium heat until smooth.
- Add pureed squash back to pot. Increase heat to med-high and stir until soup thickens.
- Reduce heat and add half and half. Do not allow soup to boil after this point.
- Add lime juice, salt and pepper. Garnish with lime.
butternut, chicken broth, butter, flour, curry, could, lime juice, salt
Taken from tastykitchen.com/recipes/soups/harvest-bisque/ (may not work)