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Butternut Squash Bisque




Source of Recipe


allrecipes


Recipe Introduction


! If I could give this 10 stars I would! This was absolutely amazing soup! Since peeling this squash is difficult, I followed another reviewer's idea and sliced the squash lengthwise, scooped out the seeds, turned face down in a baking dish, covered with 1 inch of water, covered dish with foil and baked in a 375 degree oven for 30-45 minutes. This made getting to the squash much easier than trying to peel and cube it! For the stock I used 3 cups of frozen juices I'd been saving up from leftover roasts and such. I'm not sure if this is what gave the soup such an incredible taste, but it was simply fabulous! I did use heavy cream and I would recommend this to everyone because tasting the soup before adding it and after, the cream just gave it the special extra touch it needed! I used an immersion blender to blend all the ingredients rather than trying to transfer to a blender. I highly recommend this soup! I don't typically get so excited over soup - but this was awesome! PS: I had a small patty pan squash I also threw in there!

Great served with pork


Recipe Link: http://thanksgiving.allrecipes.com/az/BttrntSqshBisq.asp

List of 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
salt and ground black pepper to taste
ground nutmeg to taste
1/2 cup heavy cream, best using this (optional)


Recipe



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 under 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.