Butternut Squash Bisque

Yet another recipe that I made for Thanksgiving. For weeks I searched for a butternut squash soup/bisque before I finally found this one. This recipe needs a lot of tweaking to the seasoning, because without it the soup is very bland. I am not sure of the quantity of the spices that I added because Dan and I just threw things in until we decided that it had enough flavor. I plan on making this soup again and will update this post to reflect the extra spices.

Butternut Squash Bisque:
(All Recipes)

INGREDIENTS:
1 tablespoon canola oil
1 tablespoon unsalted butter
1/2 cup diced onion
3/4 cup diced carrots
4 cups peeled and cubed butternut squash
3 cups vegetable stock
salt and ground black pepper to taste
ground nutmeg to taste
1/2 cup heavy cream (optional)

DIRECTIONS:
1. 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.
2. 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.
3. In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.
Serves: 4