This bisque is a cream soup by virtue of the potato and the silky butternut squash in your share.
2 - 2 1/2 lb butternut squash
2 Tbsp butter
2 carrots, sliced
1 onion, chopped
1 celery stalk, chopped (may substitute fennel bulb)
2 potatoes, peeled and cubed
5- 6 cups stock
1 1/2 tsp. curry powder
pinch of nutmeg and ginger
creme fraiche for garnish optional
Peal, scrape, and cube the squash. Set aside. Melt the butter in a large soup pot; add the carrots, onion, and celery; sauté until soft. Stir the squash and potatoes into the vegetables. Add the stock; bring to a boil, reduce heat and simmer, partially covered for 40 minutes. Add curry, nutmeg and ginger. Puree the soup in batches in a blender. Return to the saucepan; add more stock if necessary to thin; salt and pepper to taste. Serve hot with a dollop of creme fraiche if you like.