Curried Harvest Bisque

Ingredients

• 0.3 cup butter 
• 1 pound butternut squash peeled cut into 1-inch cubes
• 5 cups chicken broth 
• 1 teaspoon curry powder 
• 0.3 cup flour all-purpose
• 0.8 cup half-and-half 
• 4 servings garnish: ham diced
• 1 tablespoon juice of lime 
• 0.5 teaspoon salt 
• 0.3 teaspoon pepper white

Equipment

• pot
• blender
• slotted spoon

Directions

1. Combine squash and broth in a heavy 4-quart stockpot. Cook over medium heat unti squash is tender, about 15 minutes. Using a slotted spoon, transfer squash to a blender; puree until smooth. Stir broth back into pureed squash; set aside.
2. Melt butter in stockpot; stir in flour and curry powder. Cook over medium heat, stirring until smooth.
3. Add squash mixture; increase heat to medium-high and stir until soup thickens slightly. Reduce heat to low; add remaining ingredients and heat through without boiling.
4. Garnish, if desired.