Butternut Bisque

Yields:	12 cups
Rate this Recipe

	Preparation	20 minutes
	Cooking	30 minutes
	Ready In	1 hours

Be the first to add a photo of this recipe!

Ingredients

1	tablespoon	vegetable oil
1	large	spanish onion
3	large	carrots	sliced
1	large	butternut squash	peeled, cut into 1-inch chunks
6	cups	chicken broth	or broth
1	x	salt
1	x	nutmeg	freshly ground
1	x	black pepper	freshly ground
1	x	chives	for garnish

Directions

HEAT OIL IN 4-QUART POT.

Add onions and carrots. Cook until onions are softened, about 5 minutes, stirring often.

Add squash and 4 cups stock.

Bring to boil.

Simmer, covered, until vegetables are soft, about 20 minutes.

Strain solids from liquid, reserving both. Puree solids in processor or in batches in blender until completely smooth.

Return to pot.

Stir in liquid, remaining stock and water to thin soup.

Soup should be thick.

Season to taste with salt, nutmeg and pepper. Refrigerate up to 4 days or freeze up to 3 months.

Serve hot, garnished with chives.

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Member Review

Eggplant Parmesan

This stuff is GREAT!!! It's better than any eggplant parmesan I've ever had in a restaurant. My husband was a little skeptical about eating eggplant, but he took one taste, said "WOW!" and then had three helpings. It's not too hard to make either--the most time consuming part was breading and frying the eggplant.