|Posted on January 30, 2014 at 11:05 PM|
This Butternut Squash Bisque is such a comforting classic, and so simple to make. Serving this on a rainy day and parking myself next to the fireplace is my idea of heaven! You can make this entire soup in under 30 minutes. Leave out the cream and you have a vegan, low-calorie soup to enjoy.
Prep-time: 10 Minutes
Cook Time: 20 Minutes
By: Chef Hallie Norvet
1 Butternut Squash, Peeled, De-seeded and Diced into Cubes
1 Carrot, Peeled and Chopped
1/2 Yellow Onion, Chopped
1/2 Cup Heavy Cream
1/2 Cup Hot Water
Place butternut squash, carrot and onion into a medium stock pot. Add water to cover vegetables and place on stove over high heat. Once boiling, reduce heat to medium and simmer for 20 minutes until vegetables are tender. With a blender, blend vegetables and liquid together. Slowly add cream to mixture and blend until smooth. Season with a pinch of salt and continue blending whilst adding hot water. This will thin the soup out a bit so it's more soup 'texture', but if you like it thick, you do not need to add more water. Season with salt to taste and enjoy. Garnish with creme fraiche and chives.