Butternut Bisque

By dashy_65

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 (14-1/2 ounces each) chicken broth
• 1/2 teaspoon ground ginger
• 1/2 cup half-and-half cream
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/2 cup chopped pecans, toasted

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

In a large saucepan, saute 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. Yield: 8 servings (2 quarts).