butternut squash bisque

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Servs: 4  Prep: 20m  Cook: 40m  

"Great use for all that early fall vegetable! Nice start for a fall day dinner or lunch."

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

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

Instructions

1. 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.

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