Butternut Squash Bisque

Great use for all that early fall vegetable! Nice start for a fall day dinner or lunch.

Step: 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.

Step: 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.

Step: 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.

Per Serving: 248 calories; protein 2.7g; carbohydrates 21.8g; fat 18.2g; cholesterol 48.4mg; sodium 820.1mg.

The name of “stew” can refer to 2 time a dish and a make dishes method. Stewing makes not fast cooking piece of meat, vegetables or beans in a flavorful water based . It’s similar to braising, but it does have a few piece of differences. The raw animal vested is chopped into few of pieces instead of being cooked all of it , and the water based material all of it covers the essential in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew can make warming properties , but stew’s cozy factor goes way beyond preserving you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.