Butternut Squash Bisque

Due to popular demand, I'm posting this recipe! The great thing, is that, at least at my Costco, I can now get already-cubed butternut squash! I just put it in the freezer, and use it when I want to make this soup! It's so easy.

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
• 1 apple
  
• 3 cups vegetable stock (or you can do three cups water with 3 chicken bouillon cubes)
  
• 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. Add peeled apple in chunks.
   
4. In a blender or food processor, puree the soup mixture until smooth. Return to pot. If you have an immersion blender, you can just keep it in the pot and puree it there--much easier! Once pureed, stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.