Butternut Squash Bisque
Ingredients
| 2 medium onions, chopped | ||
| 2 large stalks celery, chopped | ||
| 2 large carrots, peeled and chopped | ||
| 1/4 cup extra virgin olive oil | ||
| 2 (20 oz) package of butternut squash, cubed | ||
| 1/2 cup dry white wine | ||
| 2 quarts vegetable or chicken stock | ||
| 1/2 cup half and half | ||
| optional garnishes, flat leaf parsley, chopped chives | ||
| kosher salt and black pepper to taste |
- Chop the onions, celery and carrots.
- In a large sauce pan or stock pot, heat the oil on medium heat and add the celery, onions and carrots.
- Season with salt and pepper and cook for 8-10 minutes or until tender, stirring often.
- Add the butternut squash nd cook for another 5 minutes, stirring occasionally.
- Add the wine and bring to a strong simmer, 2-3 minutes until reduced slightly.
- Add the stock and bring to a boil. Reduce heat to a simmer and cook for 20-25 minutes until squash is tender.
- Remove soup from heat and with an immersion blender puree soup until smooth.
- With heat on medium whisk in half and half.
- Taste for seasoning and season with salt and pepper if desired.
- Garnish with chives and parsley if desired.
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