Harvest Bisque Soup
This recipe is originally from Simply Classic. It will serve 6-8 people, but we recommend that you double it.
3 C butternut squash, peeled, seeded and cubed (about 1 lb)
5 C chicken stock
4 Tbsp flour
4 Tbsp butter
2-3 tsp curry (start with 1 tsp, and flavor to taste)
3/4 C half & half (or evaporated milk)
3/4 C canned coconut milk (ptional, but it enhances the flavor)
3 Tbsp fresh lime juice (again, start with 1 Tbs, and add to taste)
1/2 tsp salt
1/4 tsp pepper
dollop of sour cream or plain yogurt
Cook the cubed squash in the chicken stock for about 15 minutes. Using a large slotted spoon, remove cooked squash into a blender, add 1-2 C of the cooking liquid and puree. Add this back into the remaining liquid.
In a large pot melt butter, add flour and curry. Cook, stirring often, about 5 minutes. Be careful not to scorch. Add squash and chicken stock puree. Cook to thicken, stirring often, for about 10 minutes. Add half & half, coconut milk and lime juice along with the salt and pepper to taste. Heat through.
Ladle into individual bowls and garnish. Serve immediately.
2 apples, chopped
2-3 celery ribs, chopped
Dressing: 1/2 C mayonnaise, 2 Tbsp milk, 4 pkts Equal or sugar
Mix mayo and milk until smooth. Mix in sweetner. Toss with other ingredients. Serve immediately.