Recipe: Butternut Carrot Bisque

Bisque. It’s gotten a bad rap. Rich, creamy, laden with calories.

If your refined palette demands a creamier texture here is a secret cooking ingredient: Evaporated Milk. It’s got a rich, velvety mouth feel that mimics cream in soups, but it’s got a fraction of the calories. And it’s shelf stable, so you can always keep a few on-hand.

Butternut Carrot Bisque


  • 1 bag of cut up Butternut Squash (about 22 ounces- About the same amount of flesh from one medium sized Butternut Squash)
  • 1 cup chopped yellow onion
  • 1 T. butter
  • 10 oz Wild Veggie™ Carrot Puree
  • 4 cups Stock (your choice, I either use vegetable stock or chicken stock)
  • Salt, pepper, cinnamon, and nutmeg to taste


  1. In a large stockpot, saute onion in butter until the onions are translucent.
  2. Add in butternut squash and continue to cook over medium heat for 10-15 minutes until squash is soft.
  3. Add remaining ingredients, and cook on low for 20-30 minutes, allowing flavors to blend.
  4. Prior to serving, process in a blender in batches (I use our Ninja), or use an immersion blender.
  5. Serve steaming hot with biscuits. YUM!

This also freezes really well, so if you have leftovers, freeze them for a night that’s begging for soup!

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