Recipe: Appetizing Amy's Butternut Squash Bisque

Amy's Butternut Squash Bisque.

You can have Amy's Butternut Squash Bisque using 13 ingredients and 6 steps. Here is how you cook it.

Ingredients of Amy's Butternut Squash Bisque

1. It's 2 2/3 lb of Butternut Squash.
2. You need 1 TBSP of olive oil.
3. It's 1 TBSP of butter.
4. It's 1/2 cup of diced onion.
5. You need 3/4 cup of diced carrots.
6. It's 1 of large clove garlic, minced.
7. You need 3 1/2 cups of vegetable stock.
8. It's to taste of Black pepper.
9. You need 1/2 tsp of nutmeg.
10. Prepare 1/2 tsp of cinnamon.
11. You need 1/2 tsp of paprika.
12. You need 1/2 tsp of pumpkin pie spice.
13. You need 1/2 cup of heavy cream.

Amy's Butternut Squash Bisque instructions

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..