Recipe(tried): Butternut Squash Bisque (repost)

BUTTERNUT SQUASH BISQUE

1 tbsp Canola Oil
1 tbsp butter
1/2 cup diced onion or leeks
3/4 cup diced carrots
4 cups peeled and cubed butternut squash
3 cups vegetable or chicken stock
salt and pepper to taste
ground nutmeg to taste
1/2 cup heavy cream (optional)

Heat oil and melt butter in large pot over medium heat. Cook and stir the onion or leeks until tender.

Mix carrots and squash into the onion mixture; pour in stock, season with salt, pepper and nutmeg. Bring to a boil, simmer until vegetables are tender.

In a blender or food processor, puree soup until smooth (soup may be frozen at this stage).

Return to the pot and stir in heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.

Serves 4