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