Name: Butternut Bisque
Prep time: 20 min
Cook time: 20 min
Yield: 8
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Butternut Bisque

1. 2 medium carrots, sliced -

2. 2 celery ribs with leaves, chopped -

3. 2 medium leeks (white portion only), sliced -

4. 1 jalapeno pepper, seeded and minced -

5. 1/4 cup butter -

6. 2 pounds butternut squash, peeled, seeded and cubed (about 6 cups) -

7. 2 cans (14-1/2 ounces each) chicken broth -

8. 1/2 teaspoon ground ginger -

9. 1/2 cup half-and-half cream -

10. 1/2 teaspoon salt -

11. 1/4 teaspoon white pepper -

12. 1/2 cup chopped pecans, toasted -

How to cook deliciously - Butternut Bisque

1. Stage

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.

2. Stage

Cool until lukewarm. In a blender or food processor, puree squash mixture in small batches until smooth; return to pan.

3. Stage

Add cream, salt and pepper; mix well. Heat through but do not boil. Garnish with pecans.