Butternut Squash Bisque Best Dishes

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Butternut Squash Bisque

"Great use for all that early fall vegetable! Nice begin for a fall day dinner or lunch."

Ingredients :

1 tablespoon canola oil
1 tablespoon unsalted butter
1/2 cup diced onion
three/four cup diced carrots
4 cups peeled and cubed butternut squash
3 cups vegetable stock
salt and ground black pepper to flavor
floor nutmeg to taste
half of cup heavy cream (elective)

Instructions :

Prep : 20M	Cook : 4M	Ready in : 1H

Heat the oil and soften the butter in a big pot over medium warmth. Cook and stir the onion inside the butter and oil beneath soft.
Mix the carrots and squash into the pot. Pour in vegetable inventory, and season with salt, pepper, and nutmeg. Bring to a boil, reduce warmness, and simmer until greens are tender.
In a blender or meals processor, puree the soup combination until clean. Return to the pot, and stir inside the heavy cream. Heat through, however do not boil. Serve heat with a sprint of nutmeg.

Notes :

Reynolds® Aluminum foil can be used to hold food wet, cook it calmly, and make clean-up simpler.

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