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Butternut Squash Bisque from Judy

By Roxane


Butternut Squash Bisque
Judy's note:
(I cut it from a magazine eons ago -- remember those things called scissors that used to be instrumental in obtaining recipes?)

1 tsp butter
1 onion chopped or r 1 lrg leek thinly sliced*
1 med butternut squash peeled and cut into chunks of same size (1 inch-ish)
3 cups or so of chicken broth (or veggie stock)*
1/4 tsp ground white pepper
Nutmeg grated over the top to your taste

Optional toppings: sour cream and crumbled gingersnaps

To make it:
1. In large pot, melt butter over medium heat.
2. Add onion (or leek) and saute for a few minutes
3. Add squash, stir to coat with onions, then add broth. Bring to boil and simmer until squash is tender enough to puree.
4. Stick a hand immersion blender in the pot and turn it on. Blend until soup is smooth. You can always add liquid if it is too thick.
5. Add the white pepper and nutmeg; simmer some more (5 min?). Serve or freeze.

* I used onion for Christy's batch
* I don't really measure the squash or liquid precisely. I just make sure the liquid covers the squash/onion when cooking and it seems to work out ok.

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