Bisque. It’s gotten a bad rap. Rich, creamy, laden with calories.
If your refined palette demands a creamier texture here is a secret cooking ingredient: Evaporated Milk. It’s got a rich, velvety mouth feel that mimics cream in soups, but it’s got a fraction of the calories. And it’s shelf stable, so you can always keep a few on-hand.
Butternut Carrot Bisque
- 1 bag of cut up Butternut Squash (about 22 ounces- About the same amount of flesh from one medium sized Butternut Squash)
- 1 cup chopped yellow onion
- 1 T. butter
- 10 oz Wild Veggie™ Carrot Puree
- 4 cups Stock (your choice, I either use vegetable stock or chicken stock)
- Salt, pepper, cinnamon, and nutmeg to taste
- In a large stockpot, saute onion in butter until the onions are translucent.
- Add in butternut squash and continue to cook over medium heat for 10-15 minutes until squash is soft.
- Add remaining ingredients, and cook on low for 20-30 minutes, allowing flavors to blend.
- Prior to serving, process in a blender in batches (I use our Ninja), or use an immersion blender.
- Serve steaming hot with biscuits. YUM!
This also freezes really well, so if you have leftovers, freeze them for a night that’s begging for soup!