Butternut Bisque

Fall is here and it's time for warm soups!

This is a recipe submitted by Mom Porter but she didn't know how to put it on the blog so I offered to do it for her : )

2 - 2 1/2 lb butternut squash**

2 T butter

2 carrots, sliced

1 onion, chopped

1 stalk celery, chopped

2 potatoes, peeled and cubed

5-6 c. chicken stock

1 1/2 t curry powder

pinch nutmeg

pinch ginger

sour cream for garnish, optional

**Best to buy squash already peeled and cubed at Costco

(Mom used 4 cans of chicken broth for the stock)

Melt butter in large soup pot; add the carrots, onion and celery; saute until soft. Stir the squash and potatoes into the vegetables. Add the stock; bring to boil, reduce heat and simmer, partially covered for 40 minutes.

Add curry, nutmeg, and ginger. Puree the soup in batches in the a blender or food processor. Return to saucepan; add more stock if necessary to thin, salt and pepper to taste. Serve hot with a dollop of sour cream, if you like.
Yield - 6 servings