Butternut Bisque

Butternut Bisque

Silky smooth — a pure taste of fall! The ginger and jalapeno add just a hint of a bite. An elegant soup.

  • soup
  • 45 Minutes
  • 8 servings
Ingredients
  • 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
Directions
  • 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