SQUASH BISQUE WITH CHICKEN CURRY MUFFINS

Ingredients

• 1 package (12 ounces) frozen cooked squash
• 1 tablespoon butter
• 1 medium onion, finely chopped
• 1 tablespoon minced fresh ginger or 1/2 teaspoon powdered ginger
• 1 can (14 ounces) chicken broth
• 1/2 teaspoon salt
• 1/8 to 1/4 teaspoon ground white pepper
• 2 tablespoons crème fraîche or sour cream
• fresh thyme sprigs
• 6 ounces cream cheese, softened
• 3 tablespoons mango chutney, large pieces of mango chopped
• 1/2 to 1 teaspoon curry powder
• 4 BAYS^® English Muffins, split and lightly toasted
• baby lettuce leaves
• 1/2 pound cooked chicken, sliced
• 8 slices tomato, halved
• 8 slices English cucumber, halved

Instructions

• Heat squash in microwave 3 to 5 minutes to thaw. In a medium saucepot, melt butter. Sauté onion and fresh ginger over 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.
  
  
• Combine cream cheese, chutney and curry powder; spread on toasted muffin halves. Top with lettuce, then alternating slices of chicken, tomato and cucumber. Garnish with a dollop of spread and cucumber.