Curried Harvest Bisque

Gooseberry Patch
Curried Harvest BisqueRecipe
Oxmoor House
Top with ham for an elegant beginning to a holiday meal.
Serves 4


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1 pound butternut squash, peeled and cut into 1-inch cubes
5 cups chicken broth
1/4 cup butter
1/4 cup all-purpose flour
1 teaspoon curry powder
3/4 cup half-and-half
1 tablespoon lime juice
1/2 teaspoon salt
1/4 teaspoon white pepper
Garnish: diced ham


Combine squash and broth in a heavy 4-quart stockpot. Cook over medium heat unti squash is tender, about 15 minutes. Using a slotted spoon, transfer squash to a blender; puree until smooth. Stir broth back into pureed squash; set aside.

Melt butter in stockpot; stir in flour and curry powder. Cook over medium heat, stirring until smooth. Add squash mixture; increase heat to medium-high and stir until soup thickens slightly. Reduce heat to low; add remaining ingredients and heat through without boiling. Garnish, if desired.

Created date

December 2011