Butternut Squash Apple Bisque Recipes

APPLE AND BUTTERNUT SQUASH BISQUE

Apple And Butternut Squash Bisque image

Make and share this Apple And Butternut Squash Bisque recipe from Food.com.

Provided by Mr. Bill in TN

Categories Apple

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 lbs butternut squash, peeled,seeded
2 tart granny smith apples, peeled,cored
1 onion, chopped
1 pinch rosemary
1 pinch marjoram
1/2 teaspoon salt
2 teaspoons brown sugar
1/4 teaspoon white pepper
1 quart chicken stock
4 tablespoons butter
2 tablespoons flour
1 1/2 cups half-and-half

Steps:

Combine squash, apples, onion, rosemary, marjoram, salt, sugar, pepper and stock in heavy saucepan.
Bring to a boil and simmer 1 hour.
Strain squash and apples from soup, puree in electric blender and return to soup.
Melt butter in a separate saucepan.
Add flour, mix well and pour soup through a strainer over the flour mixture, a little at a time.
Stir well with a whisk.
Bring to a boil.
Stir half-and-half into soup and heat through but do not boil.

CURRIED BUTTERNUT SQUASH AND APPLE BISQUE

Curried Butternut Squash and Apple Bisque image

This is the most requested recipe I make, it is the perfect fall and winter soup. Warning: Don't make it for Thanksgiving as people will fill up on it and be unable to eat the rest of the meal!

Provided by Gregg Bracke

Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes

Time 3h15m

Yield 8

Number Of Ingredients 10

Ingredients

2 butternut squash, halved lengthwise and seeded
olive oil
2 sweet onions (such as Vidalia®), diced
6 cloves garlic, minced
2 quarts vegetable stock
1 (8.4 ounce) package medium-hot curry sauce (such as S&B® Golden Curry)
2 Granny Smith apples, cored and diced
2 (14 ounce) cans unsweetened coconut cream
¼ cup toasted pine nuts, or to taste
16 fresh cilantro leaves, or to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place squash onto a baking sheet cut-side down.
Bake squash in preheated oven until the skin loosens from the flesh, about 40 minutes.
Heat olive oil in a 5-quart stockpot over medium-high heat. Cook and stir onion and garlic in hot oil until the onion is translucent, 5 to 7 minutes. Add vegetable stock, curry sauce, and apples to the stockpot; bring to a simmer, stirring frequently. Reduce heat to medium-low.
Cut squash into 1-inch cubes; add to the stockpot. Bring the mixture again to a simmer, place a cover on the pot, and cook, stirring once every 15 minutes, until the squash is tender and breaks apart easily when stirred, about 2 hours.
Remove pot from heat and blend soup with an immersion blender until completely pureed. Pour coconut cream into the soup; continue blending until creamy. Top each serving with toasted pine nuts and a couple of leaves of cilantro.

Nutrition Facts : Calories 602.7 calories, Carbohydrate 61.8 g, Fat 40.6 g, Fiber 15.6 g, Protein 10.4 g, SaturatedFat 31.4 g, Sodium 584.1 mg, Sugar 15.9 g

SQUASH AND APPLE BISQUE

Squash and Apple Bisque image

Apple and squash blend together to make rich and delightful slow-cooked bisque garnished with sour cream.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 8h30m

Yield 8

Number Of Ingredients 7

Ingredients

1 butternut squash (2 pounds), peeled and cubed
1 medium onion, chopped (1/2 cup)
1 3/4 cups Progresso™ chicken broth (from 32-ounce carton)
2 cups applesauce
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 cup sour cream

Steps:

Mix all ingredients except sour cream in 3 1/2- to 6-quart slow cooker.
Cover and cook on low heat setting 8 to 10 hours (or high heat setting 3 to 5 hours) or until squash is tender.
Place one-third to one-half of the mixture at a time in blender or food processor. Cover and blend on high speed until smooth. Return mixture to cooker.
Stir in sour cream. Cover and cook on low heat setting 15 minutes or just until soup is hot; stir.
Garnish each serving with a dollop of sour cream.

Nutrition Facts : Calories 140, Carbohydrate 19 g, Cholesterol 20 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 330 mg

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