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Butternut Bisque

2 medium carrots, sliced
2 celery ribs with leaves, chopped
2 medium leeks (white portion only), sliced
1 jalapeno pepper, seeded and minced
1/4 cup butter
2 pounds butternut squash, peeled, seeded and cubed (about 6 cups)
2 cans (14-1/2 ounces each) chicken broth
1/2 teaspoon ground ginger
1/2 cup half-and-half cream
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 cup chopped pecans, toasted

In a large saucepan, saute carrots, celery, leeks and jalapeno in

Printed from tasteofhome.com Sep 5, 2008

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Butternut Bisque cont.

butter for 10 minutes. Add the squash, broth and ginger; bring to a
boil. Reduce heat; cover and simmer until squash is tender, about 25
minutes. Cool until lukewarm. In a blender or food processor,
puree squash mixture in small batches until smooth; return to pan.
Add cream, salt and pepper; mix well. Heat through but do not boil.
Garnish with pecans.

Yield: 8 servings (2 quarts).