Title: Butternut Bisque
Categories: Soups & ste, Taste of ho
Yield: 8 Servings

2 md Carrots; sliced
2 Ribs celery with leaves;
-chopped
2 md Leeks (white portion only);
-sliced
1 Jalapeno pepper; seeded and
-minced
1/4 c Butter or margarine
2 lb Butternut squash; peeled,
-seeded and cubed
2 cn (14.5oz) chicken broth
1/2 ts Ground ginger
1/2 c Half and half
1/2 ts Salt
1/4 ts White pepper
1/2 c Chopped pecans; toasted

In a large saucepan, saute carrots, celery, leeks and jalapeno in butter
for 10 minutes, stirring occasionally. Add the squash, broth and ginger;
bring to a boil. Reduce heat; cover and simmer until the 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).

NOTES : "A delicious dinner is even more memorable when I start with this
creamy soup. It has a bit of zip and super squash flavor. I like serving
things that disappear like this soup does. I always get empty bowls
back."-Marion Tipton, Phoenix, Arizona
Recipe by: Taste of Home, August/September, 1997

Posted to MC-Recipe Digest V1 #1011 by NGavlak on Jan 14,
1998