Squash Bisque
Ready In: 1 hr 15 mins
Serves: 6
Ingredients
- 2 lbs raw squash
- 3 (10 3/4ounce) cans chicken broth
- 1 cup water
- 1⁄4 teaspoon nutmeg
- 1 tablespoon butter
- 1 medium onion, chopped
- 1⁄2 teaspoon curry powder
- 1⁄8 teaspoon cayenne
- 1 garlic clove, minced
- 1 teaspoon Worcestershire sauce
- 3 tablespoons peanut butter
- 1⁄2 cup heavy cream
Directions
- Clean, cube and peel squash. Place squash, broth, water and nutmeg in a heavy saucepan. Cover and bring to a boil. Reduce heat and boil gently until squash is tender, about 15 minutes.
- Melt butter in a small skillet. Saute onion, curry powder, cayenne and garlic for 3 to 4 minutes. Remove from heat.
- When squash is tender, add onion mixture to saucepan and simmer for 10 minutes. Remove from heat. Add Worcestershire sauce and peanut butter.
- Pour soup into blender, add cream and process until smooth. Reheat to serve, adjusting seasonings with salt and pepper if necessary.
- Enjoy!
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