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Gingered Squash Bisque With Sage Croutons - Bon Appetit

Yield: 2 servings;

Ingredients and directions for this recipe

2 1/2 c (or more) canned vegetable
-broth
1 lb Russet potatoes (about
-2 large), peeled, finely
-chopped
1 pk (12-oz) frozen cooked orange
-fleshed (winter) squash
1 ts Ground ginger
2 1/2 tb Butter
1 lg Leek (white and pale green
-parts only), finely chopped
1 c Half and half
2 Slices whole wheat bread,
-cubed
1 1/2 ts Dried rubbed sage

Combine 2 1/2 C broth, potatoes, squash and ginger in heavy medium
saucepan over medium-high heat. Cover and cook until potatoes are
tender and squash is thawed, about 10 minutes. Transfer to processor
and puree.

Meanwhile, melt 1 T butter in large saucepan over low heat. Add leek;
cover pan. Cook until tender, stirring frequently, about 8 minutes.

Add vegetable puree and half and half to leek and simmer 2 minutes,
thinning with additional broth, if desired. Season to taste with salt
and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.
Rewarm before continuing.)

Melt remaining 1 1/2 T butter in heavy small skillet over medium
heat. Add bread cubes and sage and saute until bread is toasted,
about 3 minutes. Ladle soup into bowls. Sprinkle croutons over and
serve.

See also:
Previous recipe Gingered Spinach
Next recipe Gingered Stir Fry Vegetable Bouillabaisse

Or try one of these recipes:
Chinese Barbecue Sauce
Moist Fruited Teabread