Butternut Squash Bisque

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• 1/2 lb salt lamb, diced
• 2 cups chopped onions
• 1 cup chopped celery & leaves
• 2 garlic cloves, minced
• 2 teaspoons curry powder
• 4 quarts water
• 4 lbs butternut squash, peeled, seeded and cubed
• 6 carrots, peeled and sliced
• 2 large potatoes, peeled and cubed
• 2 bay leaves
• 1 tablespoon dried thyme, crumbled
• 1/3 cup dark rum
• 1/4 cup fresh lime juice
• 2 tablespoons sugar
• salt & freshly ground black pepper
• minced fresh parsley, for garnish
• 2 teaspoons curry powder
• 1 cup whipping cream
• salt

Recipe

• 1 for soup:.
• 2 cover salt lamb with water in large saucepan; bring to boil.
• 3 reduce heat and simmer 5 minutes.
• 4 drain and rinse under cold water and pat dry.
• 5 transfer salt lamb to heavy large pot and saute over medium heat until just beginning to color, about 7 minutes; reduce heat to low,.
• 6 add onions,celery, garlic and curry and cook until vegetables are tender, about 5 minutes.
• 7 add 4 quarts of water, squash,carrots,potatoes,bay leaves and thyme; bring to a boil.
• 8 reduce heat and simmer 1 hour; cool soup slightly.
• 9 remove salt lamb and bay leaves; degrease soup.
• 10 puree in batches in blender or processor.
• 11 return to pot and stir in rum, lime juice and sugar.
• 12 season to taste with salt and pepper.
• 13 simmer 5 minutes and ladle into bowls.
• 14 garnish with parsley and a small dollop of curried whipped cream and serve immediately.
• 15 for whipped cream:.
• 16 whip cream until soft peaks form.
• 17 place curry powder in small skillet and stir over low heat until slightly darkened, about 3 minutes; cool.
• 18 fold curry powder into whipped cream and season with salt.