Description
Great use for all that early fall vegetable! Nice start for a fall day dinner or lunch.
Ingredients
- 1 tablespoon canola oil
- 1 tablespoon unsalted butter
- ½ cup diced onion
- ¾ 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
- ½ cup heavy cream (Optional)
Instructions
- 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.
- 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.
- 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.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 4