Squash Bisque with Chicken Curry Muffins
- 1 package (12 oz.) frozen cooked squash
- 1 Tablespoon butter
- 1 medium onion, finely chopped
- 1 Tablespoon gingerroot or 1/2 teaspoon powdered ginger, minced
- 1 can (14-1/2 oz) chicken broth
- 1/2 Teaspoon salt
- 1/8 to 1/4 Teaspoon white pepper, ground
- 2 Tablespoons crème fraîche or sour cream
- fresh thyme sprigs
Cook squash in microwave for 3 to 5 minutes to thaw. In saucepan, melt butter. Sauté onion and gingerroot on medium heat for 5 minutes, stirring occasionally. Add squash, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer, uncovered, 5 minutes. Serve garnished with crème fraîche and thyme.
Serves 4
Chicken Curry Muffins
- 2 packages (3 oz. each) cream cheese, softened
- 3 Tablespoons mango chutney, chopped
- 1/2 to 1 Teaspoon curry powder
- 4 Bays English Muffins, split, lightly toasted
- baby lettuce leaves
- 1/2 lb. cooked chicken, sliced
- 8 slices tomato, halved
- 8 slices English cucumber, halved
Combine cream cheese, chutney and curry powder; spread on toasted muffins. Top with lettuce. Alternate slices of chicken, tomato and cucumber; garnish with a dollop of spread and cucumber.
Connect
on Facebook