Name: Butternut Squash Bisque
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 medium butternut squash, peeled, seeded, and cut into cubes; 1 onion, chopped; 2 cloves of garlic, minced; 2 carrots, peeled and chopped; 1 celery stalk, chopped; 4 cups vegetable broth; 1 teaspoon dried thyme; 1/2 teaspoon ground nutmeg; 1/2 cup heavy cream; Salt and pepper to taste; Olive oil for cooking

Instructions

Peel the butternut squash, remove seeds, and cut into cubes.
Heat olive oil in a large pot over medium heat. Add chopped onion, garlic, carrots, and celery. Sauté until vegetables soften and become fragrant.
Add cubed butternut squash to the pot and stir to combine with the sautéed vegetables. Cook for a few minutes.
Sprinkle in dried thyme, ground nutmeg, salt, and pepper. Stir to mix the seasonings.
Pour in the vegetable broth, covering all the vegetables.
Bring the soup to a gentle boil, then reduce heat to low and simmer for 20-25 minutes until vegetables are tender.
Turn off heat and let soup cool slightly. Use an immersion blender or transfer in batches to a blender and puree until smooth.
Stir in the heavy cream to add richness and creaminess.
Ladle the bisque into bowls and optionally garnish with a swirl of cream, a sprinkle of thyme, or a drizzle of olive oil. Serve warm.

Ingredients

Instructions

Nutrition Facts

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