Tuesday, March 8, 2016
Butternut Squash Bisque
This lovely fall/winter soup has just a few ingredients, but tastes fabulous. The carrots add a hint of sweetness to the soup. Serve this up to special friends on a cold day.
1 Tablespoon olive oil
1 Tablespoon unsalted butter
½ cup diced onion
¾ cup diced carrots
4 cups peeled and cubed butternut squash (1 large butternut squash)
3 cups vegetable stock (Homemade VegetableBroth is especially nice.)
Kosher salt and ground black pepper to taste
Ground nutmeg to taste
½ cup heavy cream (optional)
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, but do not boil. Serve warm with a dash of nutmeg.