Pumpkin Potato Bisque


2 cups
butternut squash – diced
1 cup acorn squash – diced
1 cup golden acorn squash – diced
1 ½ cups
potatoes – diced
¼ cup butter
1 cup
chicken stock
1 quart
heavy cream
to taste
salt & pepper


Melt butter in stock pot. Add diced squash, potatoes and salt & pepper. Add chicken stock. Reduce down until squash, potatoes are almost fully cooked. Then, add cream.

When cream is heated and squash/potatoes done, remove from heat and puree with hand blender. Add salt & pepper to taste if more is needed. Serve hot with garnish of toasted bread topped with sour cream and chives.

Yield: 2 quarts