Butternut Bisque

Silky smooth – a pure taste of fall! The ginger and jalapeno add just a hint of a bite. An elegant soup. Try adding 1–2 cloves of minced garlic for a change.

Butternut Bisque

2 medium carrots,  sliced

2 celery ribs with leaves, chopped

2 medium leeks (white portion only), sliced

1 jalapeno pepper, seeded and minced

1/4 cup butter

2 pounds butternut squash, peeled, seeded and cubed (about 6 cups)

2 cans  (141/2 ounces each)  chicken broth

1/2 teaspoon ground ginger

1/2 cup half-and-half cream

1/2 teaspoon salt

1/4 teaspoon white or black pepper

1/2 cup chopped pecans, toasted

In a large saucepan, sauté  carrots,  celery, leeks and jalapeno in butter for 10 minutes. Add the squash, broth  and ginger; bring to a boil. Reduce heat;  cover and simmer until 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).