Butternut Squash Bisque

1. 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. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.