Curried Red Pepper-Squash Bisque

Pence Lake Photo Studio
Although true bisque is based on shellfish, such as lobster, crayfish and other crustaceans, this creamy soup rivals the genuine article in richness and flavor.
Ingredients
2 tablespoons olive oil
1 onion, chopped
4 large garlic cloves, chopped
1 tablespoon mild curry
1 pound red bell peppers, seeded, cut in large dice
1 pound acorn squash, peeled and seeded, cut into large dice
2 medium potatoes cut into large dice
6 cups chicken or vegetable stock
½ cup half and half or milk
Salt to taste
Preparation
Heat olive oil over medium heat in a large, heavy soup pot.
Add onions and garlic; cook for 5 minutes
Add curry powder, cook another 5 minutes
Add peppers, squash and potatoes and coat with onion mixture
Add stock and simmer over low heat for 1 hour.
Blend soup with an immersion blender or put through a food mill
Heat through and adjust consistency with additional stock if needed
Adjust seasoning and add half and half or milk.
Serves six to eight