This butternut squash bisque is a great way to use all those early fall vegetables and makes a nice autumn-day lunch or dinner.
1 tablespoon canola oil
1 tablespoon unsalted butter
½ cup diced onion
4 cups peeled and cubed butternut squash
¾ cup diced carrots
3 cups vegetable stock
salt and ground black pepper to taste
ground nutmeg to taste
½ cup heavy cream (Optional)
Heat oil and melt butter in a large pot over medium heat. Cook and stir onion in the butter and oil under tender.
Add squash and carrots 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.
Purée soup mixture in a blender or food processor until smooth. Return to the pot and stir in heavy cream. Heat through but do not boil. Serve warm with a dash of nutmeg.
