Creamy Fall Harvest Bisque

Name: Creamy Fall Harvest Bisque
Total time: 60 min
Yield: 2
Ingredients: 1 tbsp canola oil; 1 tbsp unsalted butter; 0.5 cup diced onion; 4 cups peeled & cubed butternut squash; 0.75 cup diced carrots; 3 cups vegetable stock; salt and black pepper to taste; ground nutmeg to taste; 0.5 cup heavy cream

Warm up with this velvety butternut squash bisque, bursting with flavors of fall. Tender squash and carrots are simmered in a savory broth before being pureed smooth and enriched with cream.

Recipe Info

Prep Time

60 min

Difficulty

Easy

Servings

Nutrition

calories248calories

carbohydrates22g

fat18g

protein3g

Soup American

Ingredients

1 tbsp canola oil

1 tbsp unsalted butter

0.5 cup diced onion

4 cups peeled & cubed butternut squash

0.75 cup diced carrots

3 cups vegetable stock

salt and black pepper to taste

ground nutmeg to taste

0.5 cup heavy cream

Directions

In a large pot, heat oil and melt butter over medium heat. Sauté onion in the mixture until tender.

Add squash and carrots, then pour in vegetable stock. Season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and let vegetables simmer until tender.

Transfer soup mixture to a blender or food processor and puree until smooth. Return to the pot, stir in heavy cream, and heat through without boiling.

Serve warm with a dash of nutmeg on top.