Creamy Butternut Squash Bisque Recipe

Ingredients

• 1 tablespoon canola oil
• 1 tablespoon unsalted butter
• 0.5 cup diced onion
• 4 cups peeled and cubed butternut squash
• 0.75 cup diced carrots
• 3 cups vegetable stock
• salt and ground black pepper to taste
• ground nutmeg to taste
• 0.5 cup heavy cream

Instructions

1. In a large pot over medium heat, combine oil and butter. Sauté the onion until it becomes soft and translucent.
2. Introduce the squash and carrots to the pot. Pour in vegetable stock, then season generously with salt, pepper, and nutmeg. Bring the mixture to a boil, reduce the heat, and let it simmer until the vegetables achieve tenderness.
3. Using a blender or food processor, carefully puree the soup until it reaches a smooth consistency. Return it to the pot, stir in the heavy cream, and heat gently without boiling. Serve immediately, garnished with a dash of nutmeg.

Nutrition

• Calories: 248 kcal
• Fat Content: 18 g
• Fiber Content: 4 g
• Sugar Content: 5 g
• Sodium Content: 820 mg
• Protein Content: 3 g
• Cholesterol Content: 48 mg
• Carbohydrate Content: 22 g
• Saturated Fat Content: 9 g
• Unsaturated Fat Content: 0 g