Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, amy's butternut squash bisque. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

This easy Butternut Squash Bisque gets all the deep flavors and sweetness from roasting the butternut squash. 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.

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

To begin with this recipe, we must first prepare a few ingredients. You can have amy's butternut squash bisque using 13 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Amy's Butternut Squash Bisque:

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

Learn how to make a Butternut Bisque! This easy butternut squash soup recipe is perfect as a fancy holiday first course; but also for a simple, and. Learn how to make Butternut Squash Bisque & see the Smartpoints value of this great recipe. Add squash and broth; bring to a boil over high heat.

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.

Butternut Squash Bisque is a rich, sweet, and creamy with a touch of heat. It's a healthy vegetarian fall soup with roasted butternut squash. Butternut Squash Bisque is naturally vegetarian and gluten free. To make dairy free, substitute the heavy cream for coconut cream or a different milk. It's perfect for lunch, as a first course.

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