This is one of my favorite I got from a friend fall recipes, it is so creamy and delicious. Here is the recipe so you can make it too.
Ingredients
- 1tablespooncanola 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)
First I bake the butternut squash at 350 for an about an hour. While that bakes I dice the onion and carrots and start working on the rest of the bisque.
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.
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.
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. It is really great on a cool fall day along with some yummy bread.
Waiting to hold a kitten or in Logan’s case pet one. He wasn’t sure what do think about the whole thing.
Payton loves this part every year, I wasn’t sure she wanted to give it back.
Logan having a little chat with his new goat friend and yes my camera is wearing Payton's hat – it was cold and rainy.
He wasn’t as sure about the sheep and as he backed away down he went – below is the end result of this fall. So thankful I had another pair of pants for him.
