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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 tablespoon(s) olive oil |
1 tablespoon(s) unsalted butter |
1/2 cup(s) diced onion |
3/4 cup(s) diced carrots |
4 cup(s) peeled and cubed butternut squash |
3 cup(s) vegetable broth |
1/2 teaspoon(s) nutmeg |
1/2 cup(s) heavy cream |
1/2 teaspoon(s) salt |
fresh ground pepper to taste |
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, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
3. 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.
4. I roasted the squash at 400 degrees until tender and added after the carrots were tender.
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