Butternut Squash Bisque

"This creamy and delicious butternut bisque is topped with a dollop of curried whipped cream. From a January 1987 issue of Bon Appetit in their "Cooking for Friends" section."
 
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Ready In:
1hr 25mins
Ingredients:
19
Yields:
20 cups
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ingredients

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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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