Awesome Awesome Squash Recipes!!!

[BreadFish]

This is the most delicious Butternut Squash Bisque recipe in the ENTIRE WORLD. I literally make this dish back to back. When it's gone, I remake it as soon as I finish the last bite. I keep millions of squash in my refrigerator and freeze a million squash as well. I don't know why, you think i'd be sick of it by now but NO .
okay here it is

INGREDIENTS (Nutrition)

* 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
* 3 cups vegetable stock
* salt and ground black pepper to taste
* ground nutmeg to taste
* 1/2 cup heavy cream (optional)

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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. In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.



WITH A DASH OF NUTMEG it's so good you'll crap.

[BreadFish]

here's another
Creamy Butternut Soup
Fall classic. Mashed butternut squash, chicken broth, sugar, and pinch of salt, combined with whipping cream to create creamy soup.
Ingredients -
4 cups cooked, mashed Butternut Squash
2 (14 ounces) cans Chicken Broth
1/2 teaspoon Sugar
Salt
1 (8 oz) carton Whipping Cream, divided
1/4 teaspoon Ground Nutmeg

Preparation:

1. Combine mashed butternut squash, chicken broth, sugar, and a pinch of salt in large saucepan.

2. Bring to a boil over medium high heat.

3. Gradually add half the whipping cream.

4. Reduce heat to low. Cook until heat through.

5. Beat remaining whipping cream.

6. Top individual servings with dollop of whipped cream.

7. Garnish with sprinkling of nutmeg.