Butternut squash bisque
Chef Bryce @ChefBryce
Serves 6. I served this with pan seared salmon and asparagus.
Butternut squash bisque
Serves 6. I served this with pan seared salmon and asparagus.
Cooking Instructions
- 1
Melt butter and add onions, peppers, Chile pepper, garlic and bacon and season with salt and pepper, sweat the veggies way down.
- 2
Add the carrots, squash and stir, add curry, ginger, turmeric, syrup, brown sugar, salt and pepper and stir. Bring to a boil, cover and turn to low and simmer until veggies are tender (about 45 minutes) taste for seasoning.
- 3
Add mixture to a processor until smooth and the I work it through a sieve to ensure it’s silky and then add back to the pot and keep warm.
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