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

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, amy's butternut squash bisque. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Amy's Butternut Squash Bisque is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Amy's Butternut Squash Bisque is something that I’ve loved my entire life. They are fine and they look wonderful.

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

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

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