Share butternut squash bisque with friends

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

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

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