Butternut squash bisque

Name: Butternut squash bisque
Cuisine: American
Ingredients: Small to medium yellow onion chopped; 1 small red bell chopped; 3 large garlic minced; 1 cup chopped carrots; Medium butternut squash chunked; 2 red Chile’s chopped; 3 oz packaged real bacon pieces; 8 oz heavy cream; Salt and pepper; Brown sugar; 1 tsp ground ginger; 4 tbsp butter; 1 tbsp real maple syrup; 1 1/2 tbsp Yellow curry powder and 1 tsp turmeric; 1 tbsp brown sugar

Chef Bryce @ChefBryce

Serves 6. I served this with pan seared salmon and asparagus.

Chef Bryce @ChefBryce

Serves 6. I served this with pan seared salmon and asparagus.

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Ingredients

Small to medium yellow onion chopped
1small red bell chopped
3large garlic minced
1 cupchopped carrots
Medium butternut squash chunked
2red Chile’s chopped
3 ozpackaged real bacon pieces
8 ozheavy cream
Salt and pepper
Brown sugar
1 tspground ginger
4 tbspbutter
1 tbspreal maple syrup
1 1/2 tbspYellow curry powder and 1 tsp turmeric
1 tbspbrown sugar

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Steps

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.