Steaming Sweet Butternut Bisque

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Published on Midwest Living (http://www.midwestliving.com)

Steaming Sweet Butternut Bisque

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Makes: 10 to 16 servings
Prep 35 mins
Cook 25 mins

Ingredients

1 tablespoon cooking oil
3 medium leeks (white part only), coarsely chopped (about 1 cup)
2 large cloves garlic, minced
1 large butternut squash, peeled, seeded and cut into 2-inch chunks (about 7 cups)
4 -4 1/2 cups chicken stock or reduced-sodium chicken broth
1/2 teaspoon ground cumin
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
Freshly ground pepper
1 1/4 cups canned or frozen whole-kernel corn, thawed
3 tablespoons whipping cream
Fresh chives (optional)
Whipping cream (optional)

Directions

Heat cooking oil in a 3-quart saucepan over medium-high heat. Add leeks and garlic. Cook, stirring frequently, until the vegetables are tender.
Add the squash, 4 cups of the stock, the nutmeg, cumin, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer about 25 minutes or until squash is very soft.
Strain vegetables, reserving cooking liquid. Put vegetables in batches in a blender container or a food processor bowl. Cover and blend or process until smooth, adding a little cooking liquid, if needed, to make the mixture a very smooth puree.
Return puree to saucepan with reserved cooking liquid. Add the corn and the 3 tablespoons cream; stir until combined. If necessary, stir in enough of the remaining stock to make a medium-thick consistency. Adjust the seasonings and heat through. Serve hot, garnished with some additional whipping cream and chives, if you like. Makes 10 to 16 side-dish servings.

Make Ahead Tip

To make the soup ahead, tightly cover and refrigerate for up to 3 days or freeze it for up to 3 months.

Nutrition Facts

(Steaming Sweet Butternut Bisque)

Servings Per Recipe 10, Fat, total (g) 2, carb. (g) 10, sodium (mg) 308, cal. (kcal) 65, chol. (mg) 4

Source URL (retrieved on May 21, 2013): http://www.midwestliving.com/recipe/vegetables/steaming-sweet-butternut-bisque/

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