Free Recipe Butternut Bisque 2

Recipe Type: Free Soup Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 8

Ingredients for Butternut Bisque 2 Recipe

2 md Carrots; sliced
2 Ribs celery with leaves;
-chopped
2 md Leeks (white portion only);
-sliced
1 Jalapeno pepper; seeded and
-minced
1/4 c Butter or margarine
2 lb Butternut squash; peeled,
-seeded and cubed
2 cn (14.5oz) chicken broth
1/2 ts Ground ginger
1/2 c Half and half
1/2 ts Salt
1/4 ts White pepper
1/2 c Chopped pecans; toasted

Butternut Bisque 2 Preparation

In a large saucepan, saute carrots, celery, leeks and jalapeno in butter for 10 minutes, stirring occasionally. Add the squash, broth and ginger; bring to a boil. Reduce heat; cover and simmer until the squash is tender about 25 minutes. Cool until lukewarm. In a blender or food processor, puree squash mixture in small batches until smooth; return to pan. Add cream, salt and pepper; mix well. Heat through but do not boil. Garnish with pecans. Yield: 8 servings (2 quarts). NOTES : A delicious dinner is even more memorable when I start with this creamy soup. It has a bit of zip and super squash flavor. I like serving things that disappear like this soup does. I always get empty bowls back. -Marion Tipton, Phoenix, Arizona Recipe by: Taste of Home, August/September, 1997 Posted to MC-Recipe Digest V1 #1011 by NGavlak <NGavlak@aol.com> on Jan 14, 1998

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