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Butternut Squash Bisque Recipe

Recipe by: PHONELADY55

"Great use for all that early fall vegetable! Nice start for a fall day dinner or lunch."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook40 m
  • Ready In1 h
  • 1Heat 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.
  • 2Mix 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.
  • 3In 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.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 4 servings
  • 248 cals
  • 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

Amount per serving ( 5 total)

  • Calories:
    248
    12%
  • Fat:
    18.2
    28%
  • Carbs:
    21.8
    7%
  • Protein:
    2.7
    5%
  • Cholesterol:
    48
    16%

Based on a 2,000 calorie diet

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