I love this soup. It does not hurt my feelings that no one else in the family will eat it, because I make a huge batch and throw it in the freezer and have it for my lunches when I am home alone. So good.
I will give you the recipe then I will show you a few shortcuts that I took this time to put it together even faster.
Butternut Squash Bisque
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup diced onion and/or leeks
- 3/4 cup diced carrots
- 4 cups peeled and cubed butternut squash
- 3 cups vegetable stock or chicken stock (I prefer veggie broth w/ a little chicken broth)
- salt and ground black pepper to taste
- 1/2 cup heavy cream (optional)
I saute the onions and leeks in olive oil and butter, until tender.
Add diced carrots and butternut squash and the vegetable stock, bring to a boil, then reduce the heat, cook until veggies are cooked through. *I like to roast my butternut squash making it easier to cut.*
Once cooked blend with immersion blender or after it has cooled a bit use the blender. Once blended, salt and pepper taste. Add heavy cream, if using.
I always serve mine with a dollop of sour cream.
This recipe is adapted from Allrecipes
The night before I was doing roasted veggies with my meal. I added extra carrots and took my whole butternut squash and threw it in the oven without cutting it.
When dinner was over I put the extra roasted veggies in a container and the butternut squash in the fridge. Next day I sauteed the onions and leeks, added the roasted veggies and broth and it was done in no time.
I also saved money but not running the oven an extra day to roast the butternut squash.