Butternut Bisque

I wish you could see the look on my face as I contemplate the delightfulness of this recipe.  (Sigh.)  I hope you enjoy it as much as four-fifths of our family does.

1 medium(ish) butternut squash (You can also use turban or hubbard.), baked and scooped from the pulp

4 T. butter

1 large onion, coarsely chopped

1 bell pepper (any color), coarsely chopped

1 stalk celery, coarsely chopped

2 medium carrots, coarsely chopped

1 jalapeno, seeded and coarsely chopped

1/2 – 1 tsp. ground ginger

4 c. chicken or turkey stock

salt & pepper to taste

1/2 c. cream, half-and-half or even whole milk

toasted pumpkin seeds, sunflower seeds, toasted pecans or green onions for garnish

In a large soup pot, melt the butter over medium heat.  Add the onions, peppers, celery, carrots and ginger; saute for about 15 minutes or until onion is transparent.  Stir in the squash and stock and bring to a boil.  Reduce heat, cover and simmer for about half an hour until all of the veggies are very soft.

Let the soup cool until it can be put into a blender. Dividing if necessary, puree soup until smooth.  Return the mixture to the soup pot and stir in the cream.  Heat through, but do NOT boil.  Serve and enjoy!

Some fresh veggies and homemade bread round out our soup supper very nicely.

Some fresh veggies and homemade bread round out our soup supper very nicely.

NOTE:  If you put really hot stuff into a plastic blender/food processor, it very well may crack.  Don’t ask me how I know this to be true.

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