Ingredients
4
4 servings
- •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
- Heat oil and melt butter in a large pot over medium heat. Cook and stir onion in the butter and oil under tender.
- Add squash and carrots 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.
- Purée soup mixture in a blender or food processor until smooth. Return to the pot and stir in heavy cream. Heat through but do not boil. Serve warm with a dash of nutmeg.
Nutritional Facts
Per 4 servings
- Calories: 248
- Carbohydrate: 22g
- Fat: 18g
- Fiber: 4g
- Protein: 3g
- Sugar: 5g
Related Recipes
Roasted Butternut Squash and Sweet Potato Bisque with Smoked Applewood Bacon
Roasted Squash
Curried Butternut Squash and Apple Bisque
Butternut Squash-Sweet Potato Ginger Bisque
Simple Roasted Butternut Squash
Roasted Butternut Squash with Brown Sugar
Baked Butternut Squash
Stuffed Butternut Squash
Butternut Squash Bake
Creamy Butternut Squash Casserole
Southern Butternut Squash
