I made this two weeks ago, I wished I'd thought of taking pictures. My husband LOVED IT! Took it to work for three days. There's only he & me here....this soup lasted us four days:)
I got this great and easy bisque recipe from All Recipes.comIngredients:
- 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.
- 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.
- 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.