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“This is perfect for a Thanksgiving dinner, by far the best butternut bisque that I have ever had.”
READY IN:
1hr 10mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter in large soup pot. Add carrots, onion and celery, sauté until soft. Add squash & potatoes (stir). Add chicken stock, bring to boil, reduce heat and simmer partially covered for 40 minutes. Add curry, nutmeg & ginger. Puree soup in small batches in blender, return to pan, add more chicken stock to thin if needed. Salt & pepper to taste. Serve Hot!

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