Harvest Bisque

Peel, seed and cut squash into ½ inch cubes.

Place in 4 qt pot with chicken broth. Cook over med heat for about 15 minutes.

Using a slotted spoon put the squash in a food processor or blender and blend until smooth.

Stir in broth to squash puree and put aside.

In the same pot, melt butter then stir in the flour and curry. Stir over medium heat until smooth.

Add pureed squash back to pot. Increase heat to med-high and stir until soup thickens.

Reduce heat and add half and half. Do not allow soup to boil after this point.

Add lime juice, salt and pepper. Garnish with lime.