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

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, amy's butternut squash bisque. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Amy's Butternut Squash Bisque is one of the most popular of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Amy's Butternut Squash Bisque is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we must first 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. Make ready 1 TBSP olive oil
  3. Prepare 1 TBSP butter
  4. Make ready 1/2 cup diced onion
  5. Take 3/4 cup diced carrots
  6. Make ready 1 large clove garlic, minced
  7. Make ready 3 1/2 cups vegetable stock
  8. Take to taste Black pepper
  9. Make ready 1/2 tsp nutmeg
  10. Prepare 1/2 tsp cinnamon
  11. Get 1/2 tsp paprika
  12. Get 1/2 tsp pumpkin pie spice
  13. Take 1/2 cup heavy cream
Instructions 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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