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Butternut Squash Lasagna
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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:
- Peel and cube the squash, chop the carrots, and chop the onion.
- Heat the oil and butter in a large skillet or pot over medium heat. Add the onion and cook until tender.
- Add the carrots and squash, stir to combine.
- 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.
- Pour the soup into a food processor or blender, and pulse until smooth and all chunks are gone.
- Add back to the skillet or pot and heat on low. Add the heavy cream and stir to combine.
- In a separate pan, heat the pumpkin seeds over medium heat until lightly toasted.
- Ladle the soup into bowls and top with sour cream, pumpkin seeds, and nutmeg.
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