Butternut Squash Bisque

european french soup side sweet savory umami hard fast

Prep

25 min

Cook

68 min

Total

93 min

Ingredients (9)

1 tablespoon canola oil g

1 tablespoon unsalted butter g

½ cup diced onion g

4 cups peeled and cubed butternut squash g

¾ cup diced carrots g

3 cups vegetable stock g

salt and ground black pepper to taste g

ground nutmeg to taste g

½ cup heavy cream (Optional) g

Nutrition

kcal

fat

carbs

protein

Instructions

Heat oil and melt butter in a large pot over medium heat. Cook and stir onion in the butter and oil under tender.

Add squash and carrots 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.

Puree soup mixture in a blender or food processor until smooth. Return to the pot and stir in heavy cream. Heat through but do not boil. Serve warm with a dash of nutmeg.