02 November 2010

butternut squash bisque

Did you like Jamie's butternut squash recipe? Well, here is another one that I enjoy! I got this from a friend a couple years back and it is dee-lish!

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 cup diced onion
  • 2 cups diced carrots
  • 1 or 2 butternut squash, roasted
  • 3 cups vegetable or chicken stock
  • salt and ground black pepper to taste
  • cayenne
  1. Roast the butternut squash like you would normally in the oven (about an hour), when done, scoop out the flesh.
  2. Heat the oil and melt the butter in a large pot over medium heat. Add onion and carrots, saute for a few minutes.
  3. Pour in vegetable stock. Bring to a boil, reduce heat, and simmer until vegetables are tender.
  4. In a blender or food processor, puree the soup mixture with the roasted butternut squash until smooth. Return to the pot and add salt, pepper, and cayenne to taste. Heat through, but do not boil.

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