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.
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
1/4 tsp hot curry powder1 tsp medium curry powder
* Buttermilk Biscuits*Makes 12
I can almost guarantee that you will love this soup. It's just spiced nice with only a hint of curry You can certainly increase it if you wish, but I find that this is just right. Bon Appetit!