Delicious Butternut Squash Bisque
Lovely in autumn, winter, or early spring. Ideal for people on a soft diet.
- 1 Tbsp grapeseed oil
- 1 Tbsp unsalted butter
- 1/2 C diced onion
- 3/4 C diced carrots
- 1 butternut squash, halved, seeds scraped out
- 3 C quality vegetable stock
- 1 handful dried mushrooms
- 1 bay leaf
- 1/2 tsp dried seaweed
- 1/4 tsp thyme
- salt and ground black pepper to taste
- ground nutmeg to taste
- half and half
- sprig fresh rosemary (optional)
- 1/2 tsp turmeric
Adapted from allrecipes.com
Roast squash in the oven with a little bit of water. Peel and scoop out insides.
Heat oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender.
Mix the carrots into the pot. Pour in vegetable stock and dried mushrooms, and season with salt, bayleaf, pepper, seaweed and thyme. Bring to a boil, reduce heat, and simmer until vegetables are tender. Add squash. In a blender or food processor, puree the soup mixture until smooth. Add a spoonful of half and half or yogurt to each serving bowl and swirl. Serve warm with a dash of nutmeg and garnished with a sprig of rosemary.