Tumeric Butternut Squash Bisque

Butternut Squash, 6 cup, cubes (remove)
Sour Cream, 1.5 cup (remove)
Celery, raw, 8 stalk, small (5" long) (remove)
Onions, raw, 1 large (remove)
Salt, 4 tbsp (remove)
Chicken Broth, 4 cup (8 fl oz) (remove)
Jalapeno Peppers, 1 pepper (remove)
Peppers, sweet, red, fresh, 1 medium (approx 2-3/4" long, 2-1/2" (remove)
Garlic, 4 clove (remove)
Carrots, raw, 4 large (7-1/4" to 8-1/2" long) (remove)
Tumeric, 3 tbsp (remove)

Put all vegetables into a food processor and chop them well. If you do not have a food processor, chop vegetables by hand. Place vegetables and all spices except for the salt and tumeric into a large pot, add soup stock and boil. If the mixture is not liquid enough, add water as needed. Simmer mixture for 1-2 hours, adding water as needed. Stir in tumeric, sour cream and add salt to taste. Carefully run the soup through a blender to achieve a smooth texture. Serve in a bowl with dried parsley sprinkled on the top - the green of the parsley constrasts nicely with the yellow soup color. For those who do not like spicy foods, make above recipe without the jalapeno pepper.

Number of Servings: 13

Recipe submitted by SparkPeople user NYSARA.