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Butternut Squash Bisque

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Ingredients:

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

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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