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

Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, amy's butternut squash bisque. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Amy's Butternut Squash Bisque is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Amy's Butternut Squash Bisque is something that I have loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can cook amy's butternut squash bisque using 13 ingredients and 6 steps. Here is how you cook that.

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