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Butternut Squash Bisque

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Ingredients:

1 Tbsp Vegetable Oil
1 Tbsp Butter
1/2 Cup White Onion, chopped
1 Cup Carrots, chopped
4 Cups Butternut Squash, peeled and chopped
3 Cups Vegetable Stock
1/2 Cup Heavy Cream
Salt & Pepper, to taste
Ground Nutmeg, to taste
Sour Cream, for topping
Pumpkin Seeds, toasted, for topping

Directions:

  1. Peel and cube the squash, chop the carrots, and chop the onion.
  2. Heat the oil and butter in a large skillet or pot over medium heat. Add the onion and cook until tender.
  3. Add the carrots and squash, stir to combine.
  4. Pour in the vegetable stock and season with salt, pepper, and nutmeg. Bring to a boil. Reduce the heat and simmer until the veggies are tender.
  5. Pour the soup into a food processor or blender, and pulse until smooth and all chunks are gone.
  6. Add back to the skillet or pot and heat on low. Add the heavy cream and stir to combine.
  7. In a separate pan, heat the pumpkin seeds over medium heat until lightly toasted.
  8. Ladle the soup into bowls and top with sour cream, pumpkin seeds, and nutmeg.
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In no event shall Festival Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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