*  Exported from  MasterCook  *
 
                              BUTTERNUT BISQUE
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Soups                            Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       tb           Oil
    1       lg           Spanish onion -- sliced
    3       lg           Carrots -- sliced
    1       lg           Butternut squash -- peeled,
                         - cut into 1-in chunks
    6       c            Chicken stock or broth
                         Salt
                         Freshly ground nutmeg
                         Freshly ground pepper
                         Snipped fresh chives
                         - for garnish
 
   HEAT OIL IN 4-QUART POT. Add onions and carrots. Cook until onions are
   softened, about 5 minutes, stirring often. Add squash and 4 cups stock.
   Bring to boil. Simmer, covered, until vegetables are soft, about 20
   minutes. Strain solids from liquid, reserving both. Puree solids in
   processor or in batches in blender until completely smooth. Return to pot.
   Stir in liquid, remaining stock and water to thin soup. Soup should be
   thick. Season to taste with salt, nutmeg and pepper. Refrigerate up to 4
   days or freeze up to 3 months. Serve hot, garnished with chives. Makes 12
   cups
  
 
 
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