Butternut Squash Bisque
- Ready In:
- 1hr 25mins
- Ingredients:
- 19
- Yields:
-
20 cups
ingredients
-
For Soup
- 1⁄2 lb salt pork, diced
- 2 cups chopped onions
- 1 cup chopped celery & leaves
- 2 garlic cloves, minced
- 2 teaspoons curry powder
- 4 quarts water
- 4 lbs butternut squash, peeled, seeded and cubed
- 6 carrots, peeled and sliced
- 2 large potatoes, peeled and cubed
- 2 bay leaves
- 1 tablespoon dried thyme, crumbled
- 1⁄3 cup dark rum
- 1⁄4 cup fresh lime juice
- 2 tablespoons sugar
- salt & freshly ground black pepper
- minced fresh parsley, for garnish
-
For Whipped Cream
- 2 teaspoons curry powder
- 1 cup whipping cream
- salt
directions
- For soup:.
- Cover salt pork with water in large saucepan; bring to boil.
- Reduce heat and simmer 5 minutes.
- Drain and rinse under cold water and pat dry.
- Transfer salt pork to heavy large pot and saute over medium heat until just beginning to color, about 7 minutes; reduce heat to low,.
- Add onions,celery, garlic and curry and cook until vegetables are tender, about 5 minutes.
- Add 4 quarts of water, squash,carrots,potatoes,bay leaves and thyme; bring to a boil.
- Reduce heat and simmer 1 hour; cool soup slightly.
- Remove salt pork and bay leaves; degrease soup.
- Puree in batches in blender or processor.
- Return to pot and stir in rum, lime juice and sugar.
- Season to taste with salt and pepper.
- Simmer 5 minutes and ladle into bowls.
- Garnish with parsley and a small dollop of curried whipped cream and serve immediately.
- For Whipped Cream:.
- Whip cream until soft peaks form.
- Place curry powder in small skillet and stir over low heat until slightly darkened, about 3 minutes; cool.
- Fold curry powder into whipped cream and season with salt.
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas