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Monday, April 4, 2016

Butternut Squash Bisque

Ingredients

  • Servings: 4
  • 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)

Recipe

    Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr

  • 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.

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