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Butternut Bisque Recipe

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This recipe for Butternut Bisque, by , is from Beito-Hegne-Sponhaltz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maureen Matthews
Added: Friday, September 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2-2.5 lbs. butternut squash, peeled and cubed
2 T. butter
2 carrots, sliced (I use 5-6)
1 onion, chopped
1 celery stalk (I use 5-6)
2 potatoes, peeled and cubed
5-6 c. chicken stock (or enough to cover vegetables)
1.5 tsp. curry powder
Pinch each nutmeg and ginger
Sour cream for garnish

Directions:
Directions:
Melt butter and add carrots, onion, and celery. Sauté until soft. Add squash, potatoes, and stock. Bring to a boil, reduce heat, and simmer, partially covered for 40 minutes (or until all vegetables are soft). Add curry, nutmeg, and ginger. If time allows, let soup cool before pureeing. Add salt and pepper to taste.

 

 

 

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