Serves 12
Planning tip:
The roasted pepper garnish can be made 1 week ahead. Refrigerate covered. The bisque can be made through step 2 up to 3 days ahead. Refrigerate covered. About 15 minutes before serving proceed with step 3. Garnish just before serving.
¼ c. butter
1 1/3 c. finely chopped onions
1/3 c. finely chopped carrot
3 medium potatoes peeled and cubed (2 1/3 cups)
3 medium butternut squash halved, seeded, peeled and cubed
6 cups chicken broth
¾ c. each whipping cream and whole milk
1 tsp. salt, or to taste
½ tsp. freshly ground pepper
Garnish: drained roasted red peppers (from 12 ounce jar, or roast red pepper in oven) pureed in a blender with 3 T. olive oil; fresh chives
- Melt butter in 4- to 5-qt. pot over medium heat. Stir in onions and carrot, cover and cook 6 minutes or until tender. Add potatoes, squash and broth. Bring to a boil, reduce heat, cover and simmer 25 minutes or until vegetables are very soft. Let cool.
- Process in small batches in a blender or food processor until smooth.
- Return to pot; stir in cream, milk, salt and pepper. Heat over medium heat.
- Drizzle pepper puree on each serving; top with chives.
