Butternut Squash Bisque by Nicholai
2 Tbsp. butter
2 small onions
1lb. butternut squash, peeled seeded & cubed
5c. chicken stock
8oz. potatoes, peeled & cubed
1/2 c. whipping cream (optional)
1 1/2 Tbsp. chopped fresh chives, plus a few whole chives to garnish
Salt/ Pepper to taste.
Melt butter in a large pan. Add the onions and cook for about 5 minutes until soft. Add the squash, stock, potatoes and paprika. Bring to a boil. Reduce heat to low, cover and simmer for about 35 min. until all the vegetables are soft. Pour into a food processor or blender until smooth. Return the soup to the pan. Stir in the cream, if using. Season with salt and pepper and reheat hently. Stir in the chopped chives just before serving. Garnish each serving with a few whole chives.
Thanks to Nicholai for the recipe and the cookbook for Christmas!