Butternut Squash Bisque

Butternut Squash Bisque

Ingredients

1 Medium butternut squash
1 Tablespoon olive oil
1 leek
3/4 cups diced carrots
1 Tablespoon fresh rosemary
3 Cups vegetable stock
3/4 cup cream or milk
Salt and pepper to taste
Ground nutmeg to taste

Instructions

1. Peel squash and remove seeds. Cut into 1 1/2 inch chunks
2. Cook leeks, carrot and rosemary in oil until leek begins to brown.
3. Add squash, stock and 1 cup water. Bring to a boil. Then reduce to a simmer and cook until squash is tender, about 15 minutes.
4. Turn off heat and let soup cool slightly, about 8 minutes.
5. Blend the soup.  Use a standard immersion blender if possible. If not, be careful as you blend it in a standard blender in small batches to prevent spillage.
6. When ready to serve, add milk, salt, and pepper, stir well. Adjust seasoning to taste.