Butternut Squash Bisque
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Description
Great use for all that early fall vegetable! Nice start for a dinner or lunch.
Recipe received from allrecipes.com
Ingredients
At a glance
Serves
4
- 15 ml canola oil
- 15 g unsalted butter
- 60 g diced onion
- 90 g diced carrots
- 560 g peeled and cubed butternut squash
- 710 ml vegetable stock
- salt and ground black pepper to taste
- ground nutmeg to taste
- 120 ml heavy cream (optional)
Methods/steps
- 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.
- 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.
- 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.
Additional Tips
Prep Time: 20 Min ; Cook Time:
40 Min ; Ready In: 1 Hr
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