Butternut Bisque

2 md Carrots; sliced
2 Ribs celery with leaves; chopped
2 md Leeks (white portion only); sliced
1 Jalapeno pepper; seeded and minced
1/4 c Butter or margarine
2 lb Butternut squash; peeled, seeded and cubed
2 cn (14.5oz) chicken broth
1/2 ts Ground ginger
1/2 c Half and half
1/2 ts Salt
1/4 ts White pepper
1/2 c Chopped pecans; toasted

In a large saucepan, saute carrots, celery, leeks and jalapeno in butter for 10 minutes, stirring occasionally. Add the squash, broth and ginger; bring to a boil. Reduce heat; cover and simmer until the squash is tender about 25 minutes. Cool until lukewarm. In a blender or food processor, puree squash mixture in small batches until smooth; return to pan. Add cream, salt and pepper; mix well. Heat through but do not boil. Garnish with pecans. Yield: 8 servings (2 quarts).

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