Butternut Squash Bisque

By Chef Vincent Tropepe

1 tablespoon canola oil

1 tablespoon unsalted butter

½ cup diced onion

¾ 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

½ cup heavy cream

  • Step 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.
  • Step 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.
  • Step 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.


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