Butternut Bisque - cooking recipe

Ingredients

2 1/2 lb. butternut squash
2 Tbsp. butter
2 carrots, sliced
1 onion, chopped
1 stalk celery, chopped
2 potatoes, peeled and cubed
5 to 6 c. chicken stock
1 1/2 tsp. curry powder
pinch each of nutmeg and ginger
sour cream for garnish (optional)

Preparation

Cube, peel and set aside squash.
Melt the butter in a large soup pot.
Add the carrots, onion and celery. Saute until soft. Stir the squash and potatoes into the veggies.
Add the stock. Bring to a boil, reduce heat and simmer, partially covered, for 40 minutes. Add curry, nutmeg and ginger.
Puree the soup in batches in a blender.
Return to saucepan.
Add more stock, if necessary, to thin.
Salt and pepper to taste.
Serve hot with a dollop of sour cream, if you like.