Butternut Squash Bisque Recipe

Ingredients
<br>- 1 tablespoon canola oil
<br>- 1 tablespoon unsalted butter
<br>- 1/2 cup diced onion
<br>- 3/4 cup diced carrots
<br>- 4 cups peeled and cubed butternut squash
<br>- 3 cups vegetable stock
<br>- salt and ground black pepper to taste
<br>- ground nutmeg to taste
<br>- 1/2 cup heavy cream (optional)
<br><p></p>Directions
<br>step 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.
<br>step 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.
<br>step 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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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
step 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.
step 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.
step 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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