1-1½ lbs of cubed butternut squash (1” cubes)
5 cups of chicken stock
4 tablespoon butter
4 tablespoon flour
1 teaspoon curry powder
¾ Cup ½ and ½ - or milk
1 tablespoon lime juice
½ teaspoon salt
¼ teaspoon white pepper
Place sqash in heavy 4 quart pot with chicken stock. Cook over medium heat until tender – about 15 minutes. Using a slotted spoon, transfer squash to a blender or food processor. Blend until smooth. Stir stock into squash puree. Set aside. In same pot, melt butter, stir in flour and curry. Cook, stirring over medium heat until smooth. Add pureed squash mixture to pot. Increase heat to medium-high heat and stir until soup thickens slightly. Reduce heat and add ½ and ½. DO NOT ALLOW SOUP TO BOIL AFTER THIS POINT. Add lime juice, salt and pepper. Ladle soup in to tureen. When ready, serve in bowls and serve immediately.
Start your Thanksgiving feast with Harvest Bisque soup.
Served in this beautiful soup tureen from Savoir Faire Home...
wonderful on your own table or to take to your host's home.