butternut bisque

i love fall! but not totally for the weather. i would live in an eternal summer if i had a choice. i love the comfort food that is fall though. and this soup is definitely that. a dear friend gave me this recipe last year, we made it twice and my mouth waters every time i think of it. then of course i had to change it a bit because i seem to manage to forget at least one item every time i go to the store. so enjoy a little autumn warmth from me to you.

Butternut Bisque

1 lb. butternut squash

5c. chicken stock

4T. butter

4T. flour

1/2 tsp. curry powder

1/2 tsp. garlic powder

1/2 tsp. onion powder

3/4c. half & half

1 T. lime juice

1/2 tsp. salt

1/4 tsp. white pepper

Cut squash in half and clean out. Bake in oven at 350 for about an hour in a little water. Squash just needs to be soft enough to scoop out. Combine chicken squash and squash in blender. Puree until smooth. (you may have to do a couple batches) Melt butter. Stir in flour, onion, garlic, and curry powder. Cook, stirring over medium heat until smooth. Sdd squash puree to pot. Increase temperature to medium-high until thick. Reduce heat. Add half & half. Do not allow to boil. Just before serving add lime juice, salt and pepper. Garnish with parsley.