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Butternut 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 tablespoon turmeric
1 tablespoon ground Ginger
1/2 cup heavy cream
2 apples peeled,cored and sliced
1/4 cup sugar
1 teaspoon cinnamon
Directions
1) 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.
2) Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper,ginger,turmeric and nutmeg . Bring to a boil, reduce heat, and simmer until vegetables are tender.
3) while soup is cooking, cook off apples ,sugar and cinnamon until 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. Serve warm with a dash of nutmeg. Optional Toppings Roasted Pumpkin Seeds
Fried Apple Fritters
Cream Fresh
Sour Cream
Cooked Crab,Shrimp or Lobster
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