TEX-MEX BUTTERNUT BISQUE
For your fall dinner, bring flavorful twist to a French soup by cooking butternut squash with Mexican flavors of Old El Paso® green chiles.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- In 4-quart Dutch oven, heat oil over medium-high heat. Cook onion and garlic in oil 2 to 3 minutes, stirring frequently, until tender. Add squash, chili powder, cumin and salt; cook 1 minute. Stir in broth and green chiles. Heat to boiling; reduce heat to low. Cover; simmer 20 to 25 minutes or until squash is fork-tender.
- Remove from heat; stir in tortilla pieces. Cool 15 minutes. In blender or food processor, process mixture in batches until smooth, stopping to scrape down side as needed. Return squash mixture to Dutch oven.
- Stir in half-and-half; cook over medium heat 2 to 3 minutes or until thoroughly heated. Garnish individual servings with root vegetable chips.
Nutrition Facts : Calories 110, Carbohydrate 15 g, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 590 mg
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 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.
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
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
ROMANTIC DINNER FOR TWO BUTTERNUT SQUASH AND BOURBON BISQUE
Provided by Food Network
Time 2h10m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees.
- With a sharp knife, prick the squash in several places to allow steam to escape while it cooks
- (otherwise it could burst). Place the squash in a baking dish lined with foil and roast for about 90 minutes, until the squash is soft when you push on it. Let cool for 30 minutes, so it=s easier to handle, then peel, seed, and remove strings. Cut the roasted squash into 1/2-inch pieces, or scoop meat out with a spoon.
- In a heavy soup kettle, heat the olive oil and add the onions. Cook until light golden brown and add the leeks and cumin. Cook for 2 minutes and add the garlic and ginger. When the garlic is fragrant, add the maple syrup, soy sauce, bourbon, sherry and nutmeg. Add the squash and stock and bring to a boil. Lower the heat and cook gently for 15 minutes.
- Using an immersion blender (or a regular blender), puree the soup until very smooth. Add the evaporated milk, salt, and pepper. Cook for 2 minutes; do not bring to a boil. Add the cornstarch mixture and stir until thickened, about 5 minutes. Serve in soup plates.
- If you like, garnish this soup with garlic and Parmesan cheese croutons and a dollop of non fat sour cream.
BUTTERNUT SQUASH BISQUE
Make and share this Butternut Squash Bisque recipe from Food.com.
Provided by retiree09
Categories < 30 Mins
Time 30m
Yield 1 pot, 6 serving(s)
Number Of Ingredients 10
Steps:
- If using fresh squash, peel, seed and cut in large chunks. If using frozen squash puree, let thaw. In a large saucepan, boil onion and fresh squash in lightly salted water, until just tender, or just boil onions till tender if using frozen squash puree. Drain well, then (quickly) puree, either with an immersion blender or by batches in a stand blender, together with butter, cream, maple syrup, apple cider, cinnamon and nutmeg. Add salt and pepper to taste. Heat thoroughly, and serve.
Nutrition Facts : Calories 552.5, Fat 45.6, SaturatedFat 28.6, Cholesterol 135.6, Sodium 241.8, Carbohydrate 38.3, Fiber 3.5, Sugar 19.8, Protein 2.8
GARLIC BUTTERNUT BISQUE
With its pleasant squash and garlic flavor and golden-orange color, this rich and creamy soup is sure to be a hit whether you serve it for an everyday meal or a holiday dinner. -Della Clarke Vista, California
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 9 servings (3 quarts).
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. Remove papery outer skin from garlic bulbs, but do not peel or separate the cloves. Cut off top of garlic bulbs, exposing individual cloves; brush with oil. Wrap each in foil. Bake 30-35 minutes or until cloves are soft. Unwrap and cool 10 minutes. , Meanwhile, in a 6-qt. stockpot, heat 1/2 cup butter over medium-high heat. Add onions, carrots and celery; cook and stir until tender. Stir in squash, broth and 2 tablespoons sage; bring to a boil. Reduce heat; simmer, uncovered, 25-30 minutes or until squash is tender. Remove from heat; cool slightly., Squeeze garlic from skins into a small bowl; mash with a fork and stir into soup. In batches, process soup in a blender until smooth; return to pan., Stir in 1/2 cup cream, salt, pepper and remaining butter; heat through. If desired, garnish servings with additional cream and sage.
Nutrition Facts : Calories 313 calories, Fat 22g fat (13g saturated fat), Cholesterol 61mg cholesterol, Sodium 1192mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 7g fiber), Protein 5g protein.
CURRIED BUTTERNUT SQUASH BISQUE
Steps:
- Preheat oven to 375°F. Brush cut side of squash with oil; place squash, cut side down, on large rimmed baking sheet. Roast until tender, about 1 hour. Cool slightly. Scoop squash out into large bowl. Measure 3 cups squash (reserve any remaining squash for another use).
- Melt butter in large pot over medium-high heat. Add onion, carrots, and apple; sauté 5 minutes. Add curry paste; stir 2 minutes. Add chicken broth, bay leaves, and 3 cups squash. Bring to boil; reduce heat to medium-low and simmer uncovered 1 hour. Discard bay leaves. Working in batches, puree soup in blender until smooth. Return to same pot. Stir in cream and honey. Season with salt and pepper. Rewarm over medium-high heat.
- Divide soup among bowls. Drizzle with sour cream; sprinkle with cilantro.
BUTTERNUT SQUASH AND ROASTED-GARLIC BISQUE
Categories Soup/Stew Milk/Cream Garlic Appetizer Roast Thanksgiving Dinner Butternut Squash Fall Simmer Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 12 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Rub cut surfaces of garlic with oil. Put halves back together to reassemble heads. Wrap each tightly in foil; bake until tender, about 40 minutes. Cool garlic in foil.
- Melt butter in heavy large pot over medium heat. Add onions, carrots and celery; sauté until onions are beginning to soften, about 5 minutes. Add squash, broth and 2 tablespoons sage. Bring to boil. Reduce heat; simmer uncovered until squash is tender, about 25 minutes.
- Meanwhile, unwrap garlic. Squeeze from skin into small bowl. Discard skin. Mash garlic with fork until smooth.
- Stir garlic into soup. Working in batches, purée soup in blender until smooth. Return to pot. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.) Stir in 1/2 cup cream. Season to taste with salt and pepper. Transfer soup to tureen. Drizzle with remaining 1 tablespoon cream.
- Sprinkle with remaining 1 tablespoon sage.
BUTTERNUT-CIDER BISQUE
Make and share this Butternut-Cider Bisque recipe from Food.com.
Provided by Brookelynne26
Categories Vegetable
Time 45m
Yield 8 serving(s)
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.
Nutrition Facts : Calories 306.3, Fat 25.6, SaturatedFat 14.4, Cholesterol 86, Sodium 246.8, Carbohydrate 15.1, Fiber 1.5, Sugar 4.4, Protein 5.7
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