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Butternut and Sweet Potato Bisque Recipe

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This recipe for Butternut and Sweet Potato Bisque, by , is from Cookin' with Curves 2009 Virginia Breast Cancer Foundation Fundraiser, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joan Gordon
Added: Tuesday, October 20, 2009


1 1/2 tsp. olive oil
1 cup chopped onion
4 cups peeled and cubed butternut squash
1 medium sweet potato (peeled and cubed)
1 cup corn kernels, fresh or frozen
1 1/2 cups chicken broth diluted with 1 1/2 cups water
2 T minced fresh ginger
1 1/2 tsp. light brown sugar
1 tsp. ground coriander
1/4 tsp. freshly ground pepper

In a large saucepan, warm the oil over medium-high heat until hot but not smoking. Add the onion and cook, stirring, until it begins to brown, 3 to 5 minutes.
Add the squash, sweet potato, corn, diluted chicken broth, ginger, brown sugar, coriander and pepper, and bring to a boil. Reduce the heat to low, cover and simmer until the squash is tender, 15 to 20 minutes.
With a slotted spoon, transfer the solids to a food processor or blender and process to a smooth puree. Return the puree to the saucepan and stir to blend with the liquid remaining in the pan. Serve hot.




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