Butternut Bisque

By Tingrin3

Ingredients

• 2 1/2 lbs. butternut squash peeled and cubed, after peeling and seeds removed.
• 2 Tbsp. butter
• 2 carrots sliced
• 1 chopped onion
• 2 potatoes peeled and cubed
• 5-6 cups chicken stock
• 1 1/2 teasp. curry powder
• pinch each nutmeg, and ginger

Preparation

Step 1

Melt butter in large soup pot. Add carrots, onion, celery and saute until soft. Stir in squash and potatoes. Add stock and simmer 40 mins. Add curry, nutmeg, ginger. Place in blender and add salt and pepper.