Soups
DeLoach Estate Grown Butternut Squash Bisque
DeLoach Vineyards
1791 Olivet Road
Santa Rosa, CA 95401
deloachvineyards.com
- RECIPE YEAR: 2024
- YIELD: Serves 6
- PAIRS WELL WITH: Estate Chardonnay
We always get rave reviews when serving this easy-to-make and oh-so-delicious bisque!
Ingredients:
- 1 tablespoon Canola Oil
- 1 tablespoon Unsalted Butter
- 1/2 cup Onion diced
- 4 cups Butternut Squash peeled and cubed
- 3/4 cup Carrots diced
- 3 cups Vegetable Stock
- to taste Salt
- to taste Pepper
- to taste Ground Nutmeg
- 1/2 cup Heavy Cream (optional)
Directions:
1. Heat oil and melt butter in a large pot over medium heat. Cook and stir onion in the butter and oil until tender. 2. Add squash and carrots 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. Puree soup mixture in a blender or food processor until smooth. Return to the pot and stir in heavy cream. Heat through but do not boil. Serve warm with a dash of nutmeg.
