Butternut Squash Bisque
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
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, but do not boil. Serve warm with a dash of nutmeg.
Subscribe to:
Post Comments
(
Atom
)
No comments :
Post a Comment