April's Butternut Squash Bisque

Butternut Squash Bisque

1 Tbs Olive Oil

1 Tbs butter

½ cup diced onion

¾ cup diced carrots

4 cups roasted butternut squash

3 cups chicken stock

2 cloves roasted garlic

1 tart apple

Salt and pepper to taste

Nutmeg

½ cup heavy cream

1. Heat the oil and butter in a large stock pot.  Cook and stir the onion until tender.
2. Mix the carrots and apple into the pot and cook for a couple minutes.  Then add the squash and garlic and sauté for a minute more.
3. Add the chicken stock and simmer until the vegetables are tender.  Add the salt and pepper.
4. Puree the soup until creamy.  Then stir in the heavy cream.  Heat through, but do not boil.  Serve with a dash of nutmeg.