BUTTERNUT SQUASH BISQUE
Great use for all that early fall vegetable! Nice start for a fall day dinner or lunch.
Provided by PHONELADY55
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- 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.
- 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 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.
Nutrition Facts : Calories 247.8 calories, Carbohydrate 21.8 g, Cholesterol 48.4 mg, Fat 18.2 g, Fiber 3.9 g, Protein 2.7 g, SaturatedFat 9.1 g, Sodium 820.1 mg, Sugar 5 g
BUTTERNUT BISQUE
A delicious dinner is even more memorable when I start with this butternut squash bisque. It has a bit zip and super squash flavor. I like serving things that disappear like this soup does. I always get empty bowls back. - Marion Tipton, Phoenix, Arizona
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, saute carrots, celery, leeks and jalapeno in butter for 10 minutes. Add the squash, broth and ginger; bring to a boil. Reduce heat; cover and simmer until squash is tender, about 25 minutes. , Cool until lukewarm. In a blender or food processor, puree squash mixture in small batches until smooth; return to pan., Add cream, salt and pepper; mix well. Heat through but do not boil. Garnish with pecans.
Nutrition Facts : Calories 191 calories, Fat 13g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 439mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 5g fiber), Protein 3g protein.
BUTTERNUT BISQUE
Your guests don't need to know you whipped up this elegant autumnal soup in a blender and stashed it in the freezer.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 12
Steps:
- In a large saucepan, heat butter over medium. Add onion, garlic, thyme, cinnamon, and cayenne. Season with salt, and cook, stirring occasionally, until onion is softened, 5 to 7 minutes.
- Add squash, broth, half-and-half, and 3 cups water. Bring to a boil; reduce to a simmer, and cook until squash is tender, about 20 minutes.
- Working in batches, puree in a blender until smooth. Stir in lemon juice; season with salt. Serve bisque with sour cream, garnished with cayenne, if desired.
Nutrition Facts : Calories 117 g, Fat 5 g, Fiber 2 g, Protein 3 g
BUTTERNUT SQUASH BISQUE WITH SHRIMP
Provided by Food Network Kitchen
Categories appetizer
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F. Toss the squash with 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of black pepper on a baking sheet; spread in a single layer. Roast until tender and browned, about 30 minutes.
- Meanwhile, heat 2 tablespoons butter in a large pot over medium heat. Add the leek, carrots, garlic, marjoram, bay leaf, 1 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables are tender and golden, about 5 minutes. Stir in the roasted squash, chicken broth and 2 cups water; bring to a simmer. Cook until the carrots are tender, about 20 minutes. Discard the marjoram sprigs and bay leaf. Puree the soup in the pot using an immersion blender until smooth (or puree in a regular blender in batches).
- Melt the remaining 3 tablespoons butter in a medium skillet over medium heat. Cook, swirling the pan, until browned, about 5 minutes. Add the browned butter to the soup and puree again; reserve the skillet. Gently reheat the soup over medium-low heat; thin with water if necessary. Season with salt and cayenne.
- Wipe out the reserved skillet, add the remaining 1 tablespoon olive oil and set over high heat. Lightly season the shrimp with salt and add to the skillet. Cook, turning once, until the shrimp are browned around the edges, 3 to 4 minutes. Remove to a plate.
- Add the almonds to the skillet and toast, stirring occasionally, until golden, about 1 minute. Serve the soup in small cups or bowls. Top with the shrimp, almonds and chives.
CHEF JOHN'S BUTTERNUT BISQUE
For a winter special occasion or just a weekday meal, this butternut bisque makes a perfect, warming starter course. The snipped chives and pomegranate garnishes add a festive touch, but you can also use crumbled bacon and a swirl of crème fraiche.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a pot over medium-low heat. Add onions and a large pinch of salt. Cook and stir until onions have softened but not taken on any color, about 10 or 15 minutes.
- Cut off ends of squash. Carefully cut squash in half lengthwise and remove the seeds. Peel the squash with a vegetable peeler. Cut into chunks.
- Raise heat under pot to medium-high. Stir in tomato paste; cook and stir until mixture begins to caramelize and turn brown, about 2 minutes. Add squash, chicken broth, 1 teaspoon salt, and cayenne pepper. Bring to a simmer; reduce heat to medium-low and simmer until squash is very tender, 15 to 25 minutes. Reduce heat to low. Blend with an immersion blender until very smooth. Stir in cream and maple syrup; add more salt if needed.
- Ladle into serving bowls. Garnish with a swirl of cream, and a sprinkle of chives and pomegranate seeds.
Nutrition Facts : Calories 230.7 calories, Carbohydrate 27.1 g, Cholesterol 45.8 mg, Fat 13.7 g, Fiber 3.7 g, Protein 3.2 g, SaturatedFat 8.3 g, Sodium 1058.9 mg, Sugar 10 g
BUTTERNUT SQUASH BISQUE
Make and share this Butternut Squash Bisque recipe from Food.com.
Provided by MizzNezz
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In 3 qt saucepan, cover squash with water and cook until tender.
- Place in blender and puree.
- In the saucepan, melt butter, add onion and garlic.
- Cook until tender.
- Add pureed squash, broth, and spices.
- Heat to boiling; reduce heat and simmer 5 minutes.
- Add milk, heat through, stirring.
BUTTERNUT BISQUE
This is one of my favorite fall time soups since Butternut squash is a plenty! I learned this a while back from my grandmother, and it has always been a hit for squash newcomers. Or even those that despise it! As far as the ingredients, the rosemary and the chicken broth (you can use vegetable) are to taste. The amount of chicken broth that you use depends on how thick or thin you would like it to be. Enjoy the wonderful fall taste! As well, the servings are based upon hearty servings. This amount makes about 2 1/2 - 3 quarts of soup.
Provided by Sunday
Categories Winter
Time 2h40m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- ***BASE***.
- Heat up oil in a stock pot.
- While waiting for the oil to heat, mince the onion and bunch of rosemary.
- Once oil is heated put rosemary and onion in the stock pot.
- Turn heat to low.
- Take chicken broth and put in a separate pot. Put on low (even if using bullion to make broth).
- ***SQUASH***.
- Preheat oven to 375 degrees.
- Peel squash and chop off long end.
- Take long end and cut in half, then the halves in thirds to make even for baking.
- Cut bottom of squash in half in order to scoop out seeds.
- Scoop out seed and make sure to scoop all strings out.
- Cut bottom squash halves into thirds as done with longer squash parts.
- Place squash in baking dish (may need 2 dishes).
- Brush all squash with olive oil (or if you do not have a brush just drizzle and mix).
- Place the sprigs of rosemary in with the squash.
- Put squash into the oven and leave for approximately 70 - 90 minute Be sure to check squash at 60 minute and stick a fork in the larger pieces. If the fork goes through, it is done. The cooking time all depends on the size of the squash pieces. Larger take longer and smaller take less.
- When squash is done remove the rosemary sprigs and put aside.
- ***BISQUE***.
- Once squash is done, place it in the stock pot along with the base.
- Put enough chicken broth in the stock pot to cover at least half of the butternut squash. Let simmer for about 30 minute.
- Take a soup ladle and place the contents of the stock pot in your blender. Setting the blended parts into a separate container to cool. Be sure to blend well.
- **At this point taste to see if more rosemary is desired. If so, place the rosemary straight into the blender with the soup.**.
- **Also, this is when you should add more chicken broth to achieve your desired thickness. In order to not make it too thin, only add broth with sections of the bisque at a time, otherwise it could really turn out too thin.**.
- Once you are sure that all of the soup/bisque is well blended you can either place it back into the stock pot to heat for serving, or leave it in the containers enough to cool and then place in the fridge. Note: this taste really good the next day as well as at the time it is finished!
- Heat, serve and enjoy!
Nutrition Facts : Calories 208.1, Fat 9.5, SaturatedFat 1.5, Sodium 620.2, Carbohydrate 28.1, Fiber 4.8, Sugar 5.8, Protein 6.2
BUTTERNUT SQUASH-CHIPOTLE BISQUE
Provided by Marcela Valladolid
Categories appetizer
Time 2h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Halve the squash lengthwise and scoop out the seeds. Wash the seeds and reserve.
- Using 1 tablespoon of the olive oil, grease a glass baking dish. Place the squash in the dish cut-side down. Pierce the squash all over with a fork. Roast until very tender, 45 minutes. Let cool.
- Heat a large heavy pot over medium-high heat and add the remaining 2 tablespoons olive oil. Add the onions, carrots and celery and saute until just tender, 10 minutes. Add the garlic and saute for 2 minutes. Scoop the butternut squash flesh into the pot and stir. Add the chicken broth and bring to a boil. Reduce the heat to low, cover the pot and simmer until the vegetables are very tender, about 30 minutes.
- Meanwhile, heat a small pan over medium-low heat. Add the squash seeds and toast, stirring occasionally, until crunchy, about 30 minutes. Season the seeds heavily with salt. Set aside to cool.
- Cool the soup slightly and then puree in batches in a blender until very smooth. Return to the pot and keep warm over medium-low heat. Mix in 2 teaspoons of the chipotle.
- Mix the sour cream and remaining 1 teaspoon chipotle in a small bowl. Season the chipotle cream with salt and pepper.
- Transfer the bisque to bowls. Top each with a dollop of chipotle sour cream and toasted butternut squash seeds.
BUTTERNUT-CIDER BISQUE
Provided by Food Network
Categories appetizer
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a large pot and saute the onion, carrot, and celery until the carrot and celery are soft and the onion is translucent, about 5 minutes. Add the squash and thyme and saute until all of the vegetables are coated with oil, about 2 minutes. Add the stock and the 2 cups of cider and simmer until the squash is very soft, about 30 minutes. Remove from heat. Puree the mixture, in small batches, in a blender on medium speed until smooth and well blended. Place the pureed mixture into another pot and stir in either the cream, cider or stock to achieve the desired consistency. Add the salt and black pepper. Heat gently and serve.
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