Butternut Squash Bisque

Another yummy fall soup recipe!

• 1 tablespoon olive oil
•  3 tablespoons unsalted butter
•  3/4  cup diced onion
• 1/2 c chopped celery
• 1/2 teaspoon fresh, chopped thyme
• 1/2 teaspoon fresh, crushed rosemary
• 1 fresh sage leaf, finely chopped
• 3/4 cup diced carrots
• 4 cups peeled and cubed butternut squash
• 3 cups chicken stock
• salt and ground black pepper to taste
• ground nutmeg to taste
• 1 cup heavy cream

In a large saucepan over medium, melt butter and add olive oil.  Sauté the onion, celery, thyme, rosemary, and sage  for 5-7 minutes, until the vegetables turn tender. Add the nutmeg, salt and pepper and sauté the vegetables and herbs for an additional 2 minutes.

Add the butternut squash, carrots and chicken stock to the pan and bring the soup to simmer. Reduce the heat slightly, cover, and simmer the soup for 20 minutes, until the squash is tender.
Puree the soup in a countertop blender or with an immersion blender until it is completely smooth. Stir in the heavy cream and heat through.