Butternut Squash Bisque - Northern Michigan's News Leader

Butternut Squash Bisque

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2 Tbsp. Butter or Margarine
2 Small Onions, Minced
3 Cups Peeled, Seeded, and Cubed Butternut Squash
1 1/4  Quarts Chicken Stock
1 1/2 Cups Cubed Potatoes
1 tsp. Paprika
1/2 Cup Whipping Cream
1 1/2 Tbsp. Snipped Fresh Chives, Plus a few Whole Chives, to garnish
  Salt and Freshly Ground Black Pepper
  Sugar or Maple Syrup
   

Melt the butter or margarine in a large saucepan. Add the onions and cook for about 5 minutes until soft.

Add the squash, stock, potatoes, and paprika and bring to a boil. Lower the heat to low, cover the pan and simmer for about 35 minutes until all of the vegetables are soft.

Pour the soup into a food processor or blender and process until smooth. Return the soup to the pan and stir in the cream, if using. Season with salt and pepper and reheat slowly.

Stir in the chopped chives just before serving. Garnish each serving with a few whole chives.

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