honey chili butternut squash bisque

I discovered this recipe while flipping through the cookbook "Small Parties" so appropriately given to me by my last roommate Hilary. Our place was tiny and well, all we could have was "small" parties. I made this soup and Danielle said it was her favorite creation from the garden. Since there have been many, I think that's proof enough you should try this.

2 butternut squash
4 tb. butter
1 large leek
2-3 carrots
6 cups chicken broth (or water)
2 tsp. freshly grated ginger
2 tsp. chili powder
1/2 cup honey
kosher salt

Cut the butternut squash into 1 inch cubes. In a dutch oven melt the butter, saute the leek and carrots for 3 minutes. Add the squash, broth, ginger, chili powder, honey, and salt. Simmer for 30 minutes until squash is tender. Use your handy dandy immersion blender and get it nice and mixed up. Delicious.

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