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Butternut Bisque

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“The best soup. When I make this soup I always get raves. It's rich and creamy. I got it from Taste of Home.”
READY IN:
55mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan, saute carrots, celery and leeks in butter for 10 minutes, stirring occasionally.
  2. Add the squash, broth and ginger; bring to a boil.
  3. Reduce heat; cover and simmer until the squash is tender, about 25 minutes. Cool until lukewarm.
  4. In a blender or food processor puree squash mixture in small batches until smooth; return to pan.
  5. Add cream, salt and pepper; mix well.
  6. Heat through but do not boil.

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