Earthy
06-28-2007, 09:15 AM
Butternut Squash Bisque
Ingredients:
1 T canola oil
1 T unsalted butter
1/2 C diced onion
3/4 C diced carrots
4 C peeled and cubed butternut squash
3 C vegetable stock
salt and ground black pepper to taste
ground nutmeg to taste
1/2 C heavy cream (optional)
Directions:
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, do not boil. Serve warm with a dash of nutmeg.
Ingredients:
1 T canola oil
1 T unsalted butter
1/2 C diced onion
3/4 C diced carrots
4 C peeled and cubed butternut squash
3 C vegetable stock
salt and ground black pepper to taste
ground nutmeg to taste
1/2 C heavy cream (optional)
Directions:
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, do not boil. Serve warm with a dash of nutmeg.