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 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 SQUASH-SWEET POTATO GINGER BISQUE
This soup is perfect in winter-time. The root vegetables are comforting and the ginger is warming. Increase or decrease the amount of ginger to suit your taste. Chicken or vegetable stock may be substituted for the water. Either a blender or food processor can be used to puree the soup. If desired, add cream instead of yogurt to enrich the taste.
Provided by B.J.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Place the squash, sweet potatoes, onion, ginger, and garlic in a large pot. Pour in enough water to cover the vegetables. Bring to simmer over medium heat, and cook until vegetables are tender and can be easily pierced with a fork, 30 to 45 minutes.
- Remove pot from heat. Place soup in batches into a blender or the bowl of a food process. Pulse until smooth. Return soup to pot, and whisk in yogurt. Season with salt and pepper to taste. If necessary, reheat soup over low heat, but do not allow to boil.
Nutrition Facts : Calories 206.6 calories, Carbohydrate 47.3 g, Cholesterol 1.8 mg, Fat 0.7 g, Fiber 7.1 g, Protein 5.4 g, SaturatedFat 0.4 g, Sodium 110.9 mg, Sugar 11.8 g
BUTTERNUT SQUASH GINGER SOUP RECIPE
Steps:
- Gather the ingredients.
- Peel, half, seed, and cut the squash into 1/2- to 1-inch pieces. Set aside.
- Melt the butter in a large heavy-duty pot over medium-high heat. Add the onions and salt. Cook, stirring occasionally, until the onion is soft, 3 to 5 minutes.
- Add the garlic, if using, and cook, stirring frequently until fragrant, about 1 minute. Add the fresh ginger and the ground ginger, and stir until fragrant, about 1 minute more.
- Add the squash and broth. Bring to a boil over high heat. Cover, reduce the heat to a simmer, and cook until the squash is very tender, about 20 minutes.
- Transfer small batches of the soup mixture to a blender . Blend until completely smooth. Alternatively, use a handheld immersion blender. Be sure to blend the soup thoroughly so it is a true purée.
- Return the soup to the pot. Adjust seasoning, if necessary. Serve the soup topped with dollops of sour cream or crème fraîche, if you like.
Nutrition Facts : Calories 207 kcal, Carbohydrate 37 g, Cholesterol 22 mg, Fiber 10 g, Protein 5 g, SaturatedFat 4 g, Sodium 1422 mg, Sugar 9 g, Fat 7 g, ServingSize 6 servings, UnsaturatedFat 0 g
GINGER BUTTERNUT SQUASH BISQUE
This soup is filling enough for my husband, and it's vegetarian, which I love. The couple who introduced us made it for us on a freezing night and we've been hooked ever since. -Cara McDonald, Winter Park, Colorado
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. Cut squash lengthwise in half; remove and discard seeds. Place squash in a greased shallow roasting pan, cut side down. Roast 40-45 minutes or until squash is tender. Cool slightly., In a large saucepan, heat oil over medium heat. Add carrots and onion; cook and stir until tender. Add garlic, ginger and curry powder; cook and stir 1 minute longer. Add broth; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until carrots are tender. , Scoop flesh from squash; discard skins. Add squash, coconut milk, salt and pepper to carrot mixture; bring just to a boil, stirring occasionally. Remove from heat; cool slightly. Process in batches in a blender until smooth., Return to pan; heat through. Top servings with rice, coconut, peanuts and cilantro.
Nutrition Facts : Calories 386 calories, Fat 21g fat (14g saturated fat), Cholesterol 0 cholesterol, Sodium 749mg sodium, Carbohydrate 48g carbohydrate (10g sugars, Fiber 10g fiber), Protein 7g protein.
GINGERED BUTTERNUT SQUASH
I found this recipe in a magazine years ago and thought it was the best squash dish I'd ever tasted. When I serve it to guests, they always agree. -Fran Swartzentruber of Sebring, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place squash in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-16 minutes or until tender. Drain. , In a large bowl, beat squash with butter and syrup. Beat in the ginger, salt, pepper and nutmeg. Gradually add cream until blended. Transfer to a serving bowl; serve immediately.
Nutrition Facts : Calories 180 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 349mg sodium, Carbohydrate 36g carbohydrate (11g sugars, Fiber 9g fiber), Protein 3g protein. Diabetic Exchanges
BUTTERNUT SQUASH BISQUE
Love, love, love this bisque. It's just scrumptious. I serve it with a dollop of sour cream in the middle. Use vegetable broth for vegetarian version.
Provided by sassafrasnanc
Categories Low Protein
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Peel and seed squash and cut into cubes.
- Melt butter in large soup pot. Add carrots, onion and celery and saute until soft.
- Stir in squash and potatoes (I leave the peel on the potatoes). Saute for 3 minutes.
- Add chicken (or vegetable) stock and bring to a boil.
- Reduce heat and simmer partially covered for 40 minutes.
- Add curry, ginger, nutmeg.
- Puree in batches in blender. (You can only puree 1/2 of the soup if you want a chunky hearty style soup.).
- Return to soup pot. Add more stock to thin if needed.
Nutrition Facts : Calories 148.6, Fat 4, SaturatedFat 2.1, Cholesterol 7.6, Sodium 955.8, Carbohydrate 24.7, Fiber 4, Sugar 4.5, Protein 5.4
BUTTERNUT SQUASH BISQUE
This butternut squash bisque is a great way to get folks to eat veggies. They only know how wonderful it tastes and pretty it looks! -Dianna Wacasey, Houston, Texas
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a roasting pan, toss 3 cups of squash, orange juice and brown sugar; add cinnamon. Cover and bake at 450° for 30-40 minutes or until squash is tender. Discard cinnamon; drain squash, reserving cooking liquid. Set squash and liquid aside. , In a Dutch oven, saute the leeks, apple and onion in butter until tender. Add broth; bring to a boil. Stir in cooked squash; cook for 5 minutes. Add the cream, salt and pepper; heat through. Cool slightly. , In a blender, process soup in batches until smooth. Return all to the pan; heat through (do not boil). , Cut remaining squash into 1/4-in. cubes. In a large skillet, saute squash cubes in oil and reserved cooking liquid until squash is tender and liquid has evaporated. Ladle soup into bowls. Garnish with squash cubes.
Nutrition Facts : Calories 279 calories, Fat 15g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 715mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 5g fiber), Protein 3g protein.
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
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