Butternut Squash Bisque

Name: Butternut Squash Bisque
Ingredients: 1 tablespoon canola oil; 1 tablespoon unsalted butter; 1/2 cup diced onion; 3/4 cup diced carrots; 4 cups peeled and cubed butternut squash; 3 cups vegetable stock; salt and ground black pepper to taste; ground nutmeg to taste; 1/2 cup heavy cream (optional)

9 ingredients

3 steps

Ingredients

1 tablespoon canola oil
1 tablespoon unsalted butter
1/2 cup diced onion
3/4 cup diced carrots
4 cups peeled and cubed butternut squash
3 cups vegetable stock
salt and ground black pepper to taste
ground nutmeg to taste
1/2 cup heavy cream (optional)

Directions

1

Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender.
2

Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
3

In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.