How to Prepare Award-winning Amy's Butternut Squash Bisque

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, amy's butternut squash bisque. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Amy's Butternut Squash Bisque is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Amy's Butternut Squash Bisque is something that I’ve loved my entire life.

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.

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

Steps 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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