Curried Butternut Bisque

Recipe Ingredients

2 tablespoons	30ml	Butter or margarine
1 tablespoon	15ml	Onion - halved, sliced (large)
1 1/2 teaspoons	7.5ml	Curry powder
1 teaspoon	5ml	Butternut squash - peeled, seeded, (medium)
		And cut up - (abt 4 cups)
1		Chicken broth - (14 1/2 oz)
2 teaspoons	10ml	Tabasco garlic pepper sauce
1/4 teaspoon	1.3ml	Salt
1/2 cup	118ml	Half-and-half

Recipe Instructions

Melt butter in 3-quart saucepan over medium heat; add onions. Cook onions approximately 15 minutes until golden and tender, stirring occasionally. Stir in curry powder; cook 1 minute.

Add butternut squash chunks, chicken broth, Tabasco garlic sauce and salt. Heat to boiling over high heat. Reduce heat to low; cover and simmer 20 minutes or until squash is tender, stirring occasionally. Stir in half-and-half.

Puree soup in batches in food processor or blender until smooth.

This recipe yields 4 cups.

Source:
Tabasco's recipe archive at http://www.tabasco.com

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