Butternut Squash Bisque

This looks like a fried egg, doesn't it? I assure you that it tastes nothing like an egg. A recipe for my butternut squash was found here at allrecipes.com yesterday. It was delicious. Unfortunately, my daughter decided not to eat the bisque (even though it strongly resembles the butternut squash baby food she used to frequently eat) and opted, instead, for eggs.

Here's the recipe as I made it:

Ingredients:
1 tablespoon olive oil
1 tablespoon unsalted butter
1/2 cup diced onion
3/4 cup diced carrots
4 cups peeled butternut squash
3 cups vegetable stock
salt and ground black pepper to taste
ground nutmeg to taste (go easy)

Directions:
First, quarter the squash.

Bake quarters at 375 for 45 minutes to 1 hour.

Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil until tender.
When the squash is fully cooked, cut away from peel. 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.
In a blender, puree the soup mixture until smooth.

Serve warm with a dash of nutmeg.

For me, this was a full meal. For many others, it may require a salad first and possibly some bread. It's light, but filling. Best news: leftovers!