Butternut Squash Bisque

Name: Butternut Squash Bisque
Prep time: 20 min
Cook time: 40 min
Yield: 4
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 (Optional)

⏱️ Ready in 1h 🥄 Prep 20 min 🔥 Cook 40 min 👥 4 servings 👁️ 1 views

Great use for all that early fall vegetable! Nice start for a fall day dinner or lunch.

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🔗 Recipe adapted from AllRecipes

#Soup #Under 1 Hour

📊 At a Glance

Prep 20 min

Cook 40 min

Serves 4

Difficulty Medium

🛒 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 (Optional)

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 248

% Daily Value*

Total Fat 18.2g 23%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 820mg 36%

Total Carbohydrate 21.8g 8%

Dietary Fiber 3.9g 14%

Total Sugars 5g

Protein 2.7g 5%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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, purée 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.