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Butternut Squash Bisque



BUTTERNUT SQUASH BISQUE
Baker's Square Copycat Recipe

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)

Saute the onions in melted butter and oil. Mix carrots and squash. Pour vegetable stock. Season with salt, pepper and nutmeg. Simmer until vegetables are tender. Puree the mixture soup in a blender. Stir in the heavy cream and heat but do not boil. Dash with nutmeg.

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