I know it's been a while since we've done a decent post, but between morning sickness (which lasts ALL DAY) and selling our condo, we've been pretty busy. I just had to share one of my favorite fall recipes. We had it tonight and it renewed my love for the delectable butternut squash!
Butternut Squash Bisque
1 tablespoon canola oil
1 tablespoon unsalted butter
1/2 cup diced onion
3/4 cup diced carrots
1 butternut squash
3 cups vegetable stock
salt and ground black pepper to taste
1/2 cup milk or evaporated milk
1. Slice squash in half and place flat side down on pan with tin foil. Add a little water. Roast squash for 35 minutes at 375° F.
2. Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender.
3. Mix the carrots and squash 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.
4. In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the milk. Heat through, but do not boil. Serve warm.