Curried Harvest Bisque - Recipes Blogs

Curried Harvest Bisque



If you are looking for a first course this holiday season that is not only simple and quick to make but delicious as well you need look no further.  Curried Harvest Bisque is a fabulously tasty soup!  Simple ingredients . . .  butternut squash, chicken stock, butter, flour and single cream with a few bits and bobs combine beautifully to create a wonderful soup with not a lot of fuss involved.

I used already cut up frozen butternut squash cubes today which made it even faster and less of a faff.  The most yukky part of  butternut squash is peeling it.  I had a 700g pack of frozen diced squash and it was just the right size for this recipe.

It is as simple as simmering the butternut squash in chicken stock until it is soft and then pureeing it.  I use the stick blender, but you can use a food processor or a blender.  Just take care as hot liquids can soon turn disastrous when using these machines  Always cover with a tea towel as the heat from the soup can make the lid blow off.  You don't want to be scalded or have a mess to deal with.   Better safe than sorry.

 
 For special occasions I always like to make some decorative croutons to float on top of each serving of soup.  They are very easy to make and look so pretty.  I have put instructions at the end of the recipe which tell you how to do this.  Today I used oak leaves and turkeys.  Very festive!

 I baked some buttermilk biscuits to go along with the soup today.  I used my favourite Mile High Buttermilk Biscuit recipe.  Todd just loves those.  This soup is delicious and simple.  Light enough when served in smaller portions that it won't spoil your dinner, but when served in larger portions with some rolls or bread, it makes a nice light lunch.
*Curried Harvest Bisque*Serves 4 Printable Recipe   
This is a great first course for your holiday feast.  It's also good anytime.  (Just saying.)  
1 pound butternut squash, peeled and diced into 1 inch cubes1  litre of chicken stock (5 cups)60g butter, softened (1/4 cup)35g flour (1/4 cup)1/4 tsp hot curry powder1 tsp medium curry powder180ml single cream or undiluted evaporated milk (3/4 cup)1 TBS lime juice1/2 tsp salt1/4 tsp white pepperTo Garnish:diced ham (optional)Croutons (optional)  
Put the squash in a  large saucepan along with the stock.  Bring to the boil, then reduce to a simmer.  Cook until the squash is very soft and tender.  Blitz the squash mixture until it is smooth.  Cream the flour and butter together until smooth.  Cream in the curry powder.  Drop into the hot soup mixture and blitz again to combine.  Return to the saucepan and cook over medium heat until the mixture begins to thicken.  Whisk in the cream/evap milk, lime juice, salt and pepper.  Heat through without boiling.  Serve hot wi...
URL: http://theenglishkitchen.blogspot.com

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