Autumn Bisque

  • Yield: 6 servings


2tablespoons butter
2medium carrots, peeled, sliced
1medium onion, chopped
1stalk celery, chopped
2 to 2 1/2pound butternut squash, peeled, seeded, cubed
2large potatoes, peeled, cubed
5 to 6cups chicken broth
1 to 1 1/2teaspoon curry powder
1/8teaspoon nutmeg, or to taste
1/8teaspoon ginger, or to taste
1small apple, chopped, for garnish
6tablespoons sour cream, for garnish


  1. Melt the butter in a large saucepan. Add the carrots, onion and celery and saute until tender. Stir in the squash, potatoes and chicken broth. Bring to a simmer and simmer for 40 minutes. Stir int he curry powder, nutmeg and ginger and remove from the heat.
  2. Puree the soup in small batches in a food processor or blender. Return to the saucepan and reheat gently. Add more chicken broth if the soup is too thick. Ladle into 6 bowls. Garnish with chopped apple and sour cream.

Recipe reprinted with permission from the Junior League of Las Vegas' Las Vegas Glitter to Gourmet (Junior League of Las Vegas, 2001)