Butternut Squash BisqueSubmitted by: MAMALAURAJEAN
2 medium butternut squach, halved
2 tsp. olive oil
4 Tbsp. butter
2 small onions, diced
4 stalks celery, diced
6 cups vegetable stock
1 tsp. nutmeg
1 tsp. ginger
1 tsp. sald
1 tsp. pepper
2 cups heavy cream
2. Scoop out flesh, lightly mash with fort or potato masher and set aside.
3. In a large stock pot, saute onion and celery in oil and butter. Add stock and bring to a boil.
4. Add squash and spices and simmer for 15 minutes.
5. Puree soup and then add heavy cream.
Number of Servings: 18
Recipe submitted by SparkPeople user MAMALAURAJEAN.