Because I'm happy it feels like December on December 1st :)

Tonight I pulled out the butternut squash I've had in my refrigerator for a while now. I decided to try out this new recipe I have for butternut squash bisque because I've heard it was good-- and because I was curious what butternut squash tasted like.

And, I was pleasantly surprised--it's delicious. And smells really good. And this soup is super easy to make.

It was perfect for a cold night like tonight.


Enjoy! And, happy first of December!

BUTTERNUT SQUASH BISQUE

Ingredients

• 1 tablespoon canola oil
• 1 tablespoon unsalted butter
• 1/2 cup diced onion
• 3/4 cup diced carrots
• 4 cups peeled and cubed butternut squash
• 3 cups vegetable stock
• salt and ground black pepper to taste
• ground nutmeg to taste
• 1/2 cup heavy cream (optional)

Directions

1. 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.
2. 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.
3. 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.

(from AllRecipes.com)