Butternut Bisque

This is perfect for a Thanksgiving dinner, by far the best butternut bisque that I have ever had.

• Ready In: 1 hr 10 mins
• Serves: 10

Ingredients

• 2 -2 1⁄2 lbs  butternut squash (peeled & cubed)
• 2  tablespoons butter
• 2  carrots, sliced
• 1  yellow onion (chopped)
• 1  stalk celery (chopped)
• 2  potatoes (peeled and cubed)
• 5 -6  cups  chicken stock (canned is ok)
• 1 1⁄2 teaspoons curry powder
• 1  pinch nutmeg
• 1  pinch ginger

Directions

1. Melt butter in large soup pot. Add carrots, onion and celery, sauté until soft. Add squash & potatoes (stir). Add chicken stock, bring to boil, reduce heat and simmer partially covered for 40 minutes. Add curry, nutmeg & ginger. Puree soup in small batches in blender, return to pan, add more chicken stock to thin if needed. Salt & pepper to taste. Serve Hot!