Harvest Bisque

  • Yield: 6 servings


1pound butternut squash
5cups chicken stock
4tablespoons butter
4tablespoons flour
1teaspoon curry powder
3/4cup half-and-half
1tablespoon lime juice
1/2teaspoon salt
1/4teaspoon white pepper
-- Lime, sliced paper thin


  1. Peel, seed, and cut squash into 1-inch cubes.  Place in a heavy, 4-quart pot with chicken stock.  Cook over medium heat until tender, about 15 minutes.  Using a slotted spoon, transfer squash to a blender or food processor.  Blend until smooth.  Stir stock into squash puree.  Set aside.
  2. In same pot, melt butter; stir in flour and curry.  Cook, stirring, over medium heat until smooth.  Add pureed squash mixture to pot.  Increase heat to medium-high and stir until soup thickens slightly.  Reduce heat and add half-and-half.  Do not allow soup to boil after this point.  Add lime juice, salt and white pepper.  Ladle soup into serving bowls, garnish with lime and serve immediately.


Recipe reprinted with permission from The Junior League of Seattle’s Simply Classic (The Junior League of Seattle, Washington, Inc., 2002).