Butternut Squash Bisque

This is one of my favorite dishes for fall and goes great with rolls and salad on the side. Fortunately it's very healthy if you don't add the heavy cream (which, of course, I always do add). It's become a tradition in our house and I hope you love it in yours!



Butternut Squash Bisque

Prep Time: 20 minutes
Cook Time: 40 minutes
Ready In: 1 hour

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 (I use chicken broth)
• salt and ground pepper to taste
• ground nutmeg to taste
• 1/2 cup heavy cream (optional)

DIRECTIONS

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 until tender.
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.
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.