Butternut Squash Bisque

Ben and I tried some squash bisque at World Market before and loved it. I used this recipe and it was also delicious!

Squash Bisque

Ingredients
1 tablespoon canola oil
1 tablespoon unsalted butter
1/2 cup diced onion
3/4 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
1/2 cup heavy cream (optional)
Directions

1. Cut the squash in half and place on a microwave safe bowl. Cover with plastic wrap and then microwave until it is tender.
2. 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.
3. Mix the carrots (I didn't have carrots so I added a little bit of brown sugar since I figured it was just to help sweeten the soup a little) 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.
   
   
4. 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.
5. Add cream if desired.