Roasted Butternut Squash Bisque - Thanksgiving Week Recipe
As a foodie who loves autumn, Thanksgiving is my favorite time of the year. Here is a simple recipe that will be our first course for this year's Thanksgiving Dinner:
ROASTED BUTTERNUT SQUASH BISQUE
Ingredients:
1 tbsp. butter (unsalted)
1 tbsp. canola or vegetable oil
1 small onion (chopped)
4-5 carrots (diced)
1 large butternut squash
3 cups vegetable stock
1 tsp. salt
1/2 tsp. black pepper
1 tsp. ground nutmeg
1/2 heavy cream
- Cut the butternut squash in half (lengthwise) and remove seeds. Roast in the oven at 375 degrees for 45 minutes.
- Melt the butter in a large pot. Stir in oil then add carrots and onions and cook until tender.
- Scoop out roasted butternut squash with a large spoon and add to the pot. Mix well, then add vegetable stock, salt pepper and nutmeg. Stir and bring to a boil, then simmer for 30 minutes to blend flavors.
- Blend soup using an immersion blender (or a regular blender if unavailable) and stir in the heavy cream. Heat on medium-low and like with any cream soup, be careful to not bring to a boil.
BOB & LEILANI SOUZA
Real Estate Investment Specialists
Southwest Placer County, CA
Bob Souza - 925.513.3400 - bob@souzarealty.com
Leilani Souza - 916.408.5500 - leilani@souzarealty.com
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