Butternut Squash Bisque
1 whole butternut squash
3 T. The Tasteful Olive robust intensity extra virgin olive oil, divided
1/2 medium onion, diced
2 carrots, diced
1/2 t. sea salt, more to taste
1/4 t. ground black pepper
1/8 t. ground nutmeg, more to garnish (if desired)
3 c. vegetable stock
1/2 c. heavy cream, plus more for serving (if desired)
Heat oven to 350 degrees F. Cut squash in half and remove seeds using a spoon. Line baking sheet with tin foil and place squash (cut-side up) on the sheet. Lightly drizzle squash with 1 T. olive oil. Place in oven and roast for 1 to 1-1/2 hours or until fork is easily inserted into softened flesh of squash. Remove from oven and cool. Scoop out flesh of the squash using spoon and discard the skin. In medium-sized pot, add the remaining 2 T. olive oil and heat over medium-high heat. Add onion, carrots, salt, pepper and nutmeg and saute until onions are tender (about 8-10 min). Add squash and cook for an additional 5 minutes. Add vegetable stock and bring to boil. Once boiling, reduce heat to medium low and simmer until carrots are tender (about 8-10 minutes). Using blender or food processor, puree the mixture until completely smooth. Return to pot to medium high heat and add heavy cream. Heat mixture until hot, but not to a boil. Add more salt & pepper to taste. To garnish, drizzle over 1-2 T. heavy cream and dash of nutmeg, if desired.
Recipe by: Broadmoor Culinary HS students
