Butternut Squash Bisque
And now, a delicious recipe for Butternut Squash Bisque.Very New England. It's tasty, filling, and best of all, vegetarian-friendly.
Contributed by Amelia McWhirk
Prep. time: about 20 minutes
Cook time: about 40 minutes
Makes 4 servings
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)
Preparation
- Heat the oil and melt the butter in a large pan over medium heat. Cook and stir the onion in the butter and oil until 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 the mixture to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.