"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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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