Butternut Squash Bisque (SB)

By hmp13

Ingredients

• 2 tablespoons butter
• 2 small onions, minced
• 3 cups peeled, seeded and cubed butternut squash
• 1 1/4 quarts chicken stock
• 1 1/2 cups cubed potatoes
• 1 teaspoon paprika
• 1/2 cup whipping cream (optional)
• 1 1/2 tablespoons snipped fresh chives, plus a few whole chives, to garnish
• Salt and pepper

Preparation

Step 1

Melt the butter in a large saucepan. Add the onions and cook for about 5 minutes until soft.

Add the squash, stock, potatoes, paprika and bring to a boil. Lower the heat to low, cover the pan, and simmer for about 35 minutes until all the vegetables are soft.

Pour the soup into a food processor and process until smooth. Return the soup to the pan and stir in the cream, if using. Season with salt and pepper and reheat slowly.

Stir in the chopped chives just before serving. Garnish each serving with a few whole chives.