By Chef Anne-Marie Ellis CCC
700 gram peeled and diced butternut squash
150 gram peeled and diced carrot
100 gram diced onion
100 gram diced celery
1 clove of garlic, sliced
3 TBS Butter Infused Extra Virgin Olive Oil
1/2 TSP Curry Powder
2 Liter Chicken Stock (can be substituted by vegetable stock)
100 gram minute rice
Salt and Pepper to taste
2 thinly sliced green onions
120 g Feta Cheese, crumbled
6 TBS Chili Infused Balsamic Vinegar
Heat the Butter Infused Olive Oil in a large pot. Add the squash, carrot, onion, celery and garlic and sweat over medium-high heat while stirring often for about 5-10 minutes.
Add curry powder and cook for another two minutes.
Add chicken stock and rice and bring the soup to a boil. Then let it simmer for about 45 minutes or until all ingredients are soft and the stock has reduced by about 20%.
Puree the soup with an immersion blender.
Season to taste with salt and pepper.
Put the soup in warm bowls. Sprinkle crumbled Feta cheese in the centre of the soup, drizzle each bowl with a table spoon of Chili Infused Balsamic Vinegar (or more to taste) and put the sliced green onion in the centre on top of the Feta Cheese.
Delicious Butternut Squash Bisque with a little Kick!