Amy's Butternut Squash Bisque
Amy's Butternut Squash Bisque

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, amy's butternut squash bisque. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Amy's Butternut Squash Bisque is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They are fine and they look fantastic. Amy's Butternut Squash Bisque is something that I’ve loved my whole life.

Smooth, mellow blended organic butternut squash; delicious as is or use as a base for your own creations. We're in the business of cooking delicious, organic vegetarian meals for everyone. Amy's Butternut Squash Bisque Robin Dhakal.

To begin with this particular recipe, we must prepare a few ingredients. You can have amy's butternut squash bisque using 13 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Amy's Butternut Squash Bisque:
  1. Prepare 2 2/3 lb Butternut Squash
  2. Take 1 TBSP olive oil
  3. Make ready 1 TBSP butter
  4. Take 1/2 cup diced onion
  5. Make ready 3/4 cup diced carrots
  6. Get 1 large clove garlic, minced
  7. Take 3 1/2 cups vegetable stock
  8. Get to taste Black pepper
  9. Take 1/2 tsp nutmeg
  10. Take 1/2 tsp cinnamon
  11. Get 1/2 tsp paprika
  12. Prepare 1/2 tsp pumpkin pie spice
  13. Make ready 1/2 cup heavy cream

Imagine's butternut squash soup is ultra velvety, with a rounded, well balanced flavor. We didn't even miss the salt.. Organic Butternut Squash Soup, Light in Sodium. No Chicken Noodle Soup Mushroom Bisque with Porcini Organic Alphabet Soup Organic Fire Roasted Southwestern Vegetable Soup Organic Hearty French Country Vegetable Soup.

Steps to make Amy's Butternut Squash Bisque:
  1. Cut squash lengthwise and scoop out seeds. Place squash face down on a plate, pierce skin a few times, then cover and microwave on high for 13-15 minutes, or until flesh is tender.
  2. While squash is cooking, heat olive oil and butter on medium heat in a deep saute pan or pot. Add the onion; stir and cook until tender.
  3. Add the diced carrots and minced garlic, cook for 1 minute.
  4. Pour in the vegetable stock and season with pepper, nutmeg, cinnamon, and paprika. Bring to a boil, reduce heat, and simmer until carrots are tender, about 10 minutes.
  5. Remove squash from microwave and scoop out flesh. Add the flesh to a blender, then pour in the soup. Puree the mixture until smooth, then return to the pot.
  6. Stir in the heavy cream and pumpkin pie spice. Add more broth if consistency is too thick. Heat through but do not boil. Serve warm.

Lock the lid, then turn Venting Knob to the Sealing Position. Amy's is an organic food pioneer. Start by preparing your squash and pumpkin. Peel the skin off your butternut squash. Cut in half vertically to remove the seeds.

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