1994 TYLER POINT GRILLE'S GINGERED SQUASH BISQUE

2 pounds butternut squash
1 medium potato
2 cups leeks, bulb only
1/2 teaspoon ground ginger
3 cups canned vegetable broth
1 cup heavy cream
1 red bell pepper, finely diced

Wash, peel and cut potato and squash into 1-inch cubes. Cut off and discard dark green portion of leeks, wash and soak remainder in cold water, drain and julienne (cut into thin strips). Saute leeks in a small amount of vegetable oil (about 2 tablespoons) until tender, season with ginger. Place potato, squash and broth in a pot and simmer until vegetables are tender. Strain soup, reserving broth. Puree vegetables. Stir puree back into liquid and return to heat. Add cream until bisque reaches a pleasing thickness. Add julienned leeks with as little of the oil as possible. Season with salt and pepper to taste.

Put hot soup into 8 bowls; sprinkle with diced red pepper. Serves 8.