Creamy Butternut Squash and Tomato Bisque
Indulge in the harmonious blend of butternut squash, carrots, and tomatoes in this luxurious fall bisque, a delightful treat for those with a vegetarian palate.
Ingredients
| 1 | tablespoon butter |
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| 1 | tablespoon olive oil |
| 1 | large onion, chopped |
| 4 | cups peeled and cubed butternut squash |
| 2 | cups carrots, chopped |
| 2 | cups celery, chopped |
| 3 | cloves garlic, minced |
| 2 | cups cups milk |
| 1 | tablespoon Italian seasoning |
| 1 | tablespoon cornstarch |
| 1 | (14.5 ounce) can no-salt-added diced tomatoes |
| 1 1/4 | cups cups low-sodium chicken broth |
| 1 | (8 ounce) can tomato sauce |
| 1 1/4 | teaspoons sea salt |
| 3/4 | teaspoon ground black pepper |
| 2 | tablespoons chopped fresh basil |
Instructions
| 1. | In a large pot, heat butter and olive oil over medium heat. Add the chopped onion and sauté until tender and translucent, approximately 5 minutes. Introduce the butternut squash, carrots, celery, and minced garlic. Mix well and cook until the vegetables are slightly tender, around 2 minutes. |
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| 2. | Pour the milk and sprinkle in the Italian seasoning to the pot with the butternut squash mixture. Gradually stir in the cornstarch until fully combined. Allow the mixture to come to a boil. Incorporate the diced tomatoes, chicken broth, and tomato sauce. Bring to a boil once more. Reduce the heat to low and let it simmer until the flavors meld beautifully and the squash is soft, approximately 45 minutes. Season with sea salt and ground black pepper. Ladle the bisque into bowls and garnish with chopped fresh basil before serving. |
Published on Jul 19, 2024 by Luminița