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

Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, amy's butternut squash bisque. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Amy's Butternut Squash Bisque is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Amy's Butternut Squash Bisque is something which I’ve loved my entire life.

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

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

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