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Butternut Bisque

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      Title: BUTTERNUT BISQUE
 Categories: Soups, Vegetables
      Yield: 12 Servings
 
      1 tb Oil
      1 lg Spanish onion; sliced
      3 lg Carrots; sliced
      1 lg Butternut squash; peeled,
           - cut into 1-in chunks
      6 c  Chicken stock or broth
           Salt
           Freshly ground nutmeg
           Freshly ground pepper
           Snipped fresh chives
           - for garnish
 
  HEAT OIL IN 4-QUART POT. Add onions and carrots. Cook until onions are
  softened, about 5 minutes, stirring often. Add squash and 4 cups
  stock. Bring to boil. Simmer, covered, until vegetables are soft,
  about 20 minutes. Strain solids from liquid, reserving both. Puree
  solids in processor or in batches in blender until completely smooth.
  Return to pot. Stir in liquid, remaining stock and water to thin
  soup. Soup should be thick. Season to taste with salt, nutmeg and
  pepper. Refrigerate up to 4 days or freeze up to 3 months. Serve hot,
  garnished with chives. Makes 12 cups
 
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