Butternut Bisque Recipe

By pattie_d

Ingredients

• 3-1/2 pounds butternut squash, peeled, seeded and cubed
• 1 cup sliced carrots
• 1 medium tart apple, peeled and chopped
• 1/2 cup chopped shallots
• 2 tablespoons olive oil
• 3 large tomatoes, seeded and chopped
• 4 cups chicken broth
• 1-1/4 cups half-and-half cream
• 1-1/2 teaspoons salt
• 1/4 teaspoon cayenne pepper
• 3/4 cup frozen corn, thawed
• 2 tablespoons minced chives
• Sour cream and additional chives, optional

Preparation

Step 1

Directions

In a large bowl, toss the squash, carrots, apple, shallots and oil. Transfer to a large roasting pan.
Bake, uncovered, at 400° for 1 hour or until browned and tender, stirring twice. Cool slightly. Place in a food processor; cover and process until almost smooth.
In a Dutch oven or soup kettle, cook tomatoes over medium heat for 5 minutes. Add the pureed vegetables, broth, cream, salt and cayenne; heat through (do not boil). Stir in corn and chives. Garnish servings with sour cream and chives if desired. Yield: 10 servings.