Curried Butternut Bisque
Soups & Stews
Recipe courtesy of Big Book of Home Cooking
Serves 4
Ingredients:
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Curried Butternut Bisque Click image to enlarge |
Method:
Combine the squash and chicken broth in a 4-quart Dutch oven. Cook over medium heat until squash is tender, about 15 minutes. Using a slotted spoon, transfer squash pieces to a blender; process until smooth. Add broth to squash; set aside.
Melt butter in Dutch oven; 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 except ham and heat through without boiling.
Garnish with ham and serve.
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