Hey everyone, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, amy's butternut squash bisque. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

A steaming bowl of flavorful butternut squash pureed with vegetables and spices is the perfect way to warm up on a cool autumn day. Reviews for: Photos of Butternut Squash Bisque. This easy Butternut Squash Bisque gets all the deep flavors and sweetness from roasting the butternut squash.

Amy's Butternut Squash Bisque is one of the most well liked of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Amy's Butternut Squash Bisque is something that I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have 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. Get 1 TBSP olive oil
3. Take 1 TBSP butter
4. Make ready 1/2 cup diced onion
5. Get 3/4 cup diced carrots
6. Make ready 1 large clove garlic, minced
7. Get 3 1/2 cups vegetable stock
8. Prepare to taste Black pepper
9. Prepare 1/2 tsp nutmeg
10. Make ready 1/2 tsp cinnamon
11. Get 1/2 tsp paprika
12. Make ready 1/2 tsp pumpkin pie spice
13. Get 1/2 cup heavy cream

Gluten free/dairy free/lactose free/corn free/tree nut free/vegan/kosher/plant based. Butternut Squash Bisque - This cozy bisque is a perfect well-rounded soup during the fall season! But even if I'm sweating puddles during the day, that still won't stop me from making this epic butternut squash bisque from Jackie at The Beeroness. Learn how to make a Butternut Bisque!

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.

This easy butternut squash soup recipe is perfect as a fancy holiday first course; but also for a simple, and. This post may contain affiliate links. In addition to their fabulous homemade peanut butter, one of my all-time favorites at Whole Foods is their warm butternut squash crab bisque. Rice is used as a thickener in this lusciously creamy (but cream-free) healthy butternut squash bisque. This soup is very easy to prepare, but you can make it even easier by buying precut butternut squash rather than cutting it up yourself.

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