Recipe of Quick Amy's Butternut Squash Bisque

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, amy's butternut squash bisque. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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. No Chicken Noodle Soup Mushroom Bisque with Porcini Organic Alphabet Soup Organic Fire Roasted Southwestern Vegetable Soup Organic Hearty French Country Vegetable Soup. Smooth, mellow, organic butternut squash, blended with just a hint of garlic and spice and a drizzle of extra virgin olive oil to finish.

Amy's Butternut Squash Bisque is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Amy's Butternut Squash Bisque is something which I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can have 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. Prepare 2 2/3 lb Butternut Squash
2. Get 1 TBSP olive oil
3. Make ready 1 TBSP butter
4. Make ready 1/2 cup diced onion
5. Prepare 3/4 cup diced carrots
6. Take 1 large clove garlic, minced
7. Take 3 1/2 cups vegetable stock
8. Make ready to taste Black pepper
9. Get 1/2 tsp nutmeg
10. Take 1/2 tsp cinnamon
11. Take 1/2 tsp paprika
12. Get 1/2 tsp pumpkin pie spice
13. Prepare 1/2 cup heavy cream

Support organic farming by choosing Amy's Organic Soups and savor every tasty spoonful. In the saucepan, melt butter, add onion and garlic. Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg.

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.

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. Afterward, the rind peels off effortlessly and you just add the cooked squash to the recipe! *Pro Tip: The best butternut squash cooking time depends on the size of your butternut squash and how tender you like your butternut squash (firm vs. very soft). Discard cinnamon; drain squash, reserving cooking liquid.

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