Butternut Squash And Apple Bisque Recipes

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BUTTERNUT SQUASH APPLE BAKE



Butternut Squash Apple Bake image

Even those who aren't fans of squash enjoy this side dish. Sweet slices of butternut squash are topped with apples covered in a cinnamon-sugar glaze for a quick and easy dinner accompaniment. -Ellie Klopping, Toledo, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 6

1 butternut squash (2 pounds), peeled and cut into 1/2-inch slices
3 medium tart apples, peeled and thinly sliced
1/3 cup packed brown sugar
1-1/2 teaspoons all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons butter, melted

Steps:

  • Preheat oven to 350°. Layer squash and apples in a 13x9-in. baking dish coated with cooking spray. Mix brown sugar, flour and cinnamon; sprinkle over top. Drizzle with butter. , Bake, covered, until squash and apples are tender, 45-55 minutes.

Nutrition Facts : Calories 120 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 36mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic exchanges

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

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

BUTTERNUT BISQUE



Butternut Bisque image

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

3 tablespoons butter
1 medium onion, coarsely chopped
2 garlic cloves, sliced
1/2 teaspoon dried thyme
1/4 teaspoon ground cinnamon
1/8 to 1/4 teaspoon cayenne pepper plus more for garnish (optional)
Coarse salt
1 large butternut squash (about 4 pounds), peeled, seeded, and cut into 1-inch cubes
1 can (14 1/2 ounces) reduced-sodium chicken broth
1 cup half-and-half
1 tablespoon fresh lemon juice
Sour cream, for serving

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



Butternut Squash Bisque image

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

1 tablespoon canola oil
1 tablespoon unsalted butter
½ cup diced onion
¾ cup diced carrots
4 cups peeled and cubed butternut squash
3 cups vegetable stock
salt and ground black pepper to taste
ground nutmeg to taste
½ cup heavy cream

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

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

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

APPLE-BUTTERNUT SQUASH SOUP



Apple-Butternut Squash Soup image

A Thanksgiving-worthy soup blends tangy, sweet apples with mellow butternut squash. Meanwhile cumin, coriander, ginger, and cayenne add vibrant flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 14

1 tablespoon unsalted butter
1 medium onion, diced
1 butternut squash (about 2 pounds), peeled, seeded, and chopped
4 red or golden apples, peeled, cored, and chopped, plus 1 apple, finely diced and tossed in lemon juice, for garnish (optional)
2 teaspoons coarse salt
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
2 cups homemade or store-bought low-sodium chicken or vegetable stock
2 1/2 cups water, plus more if needed
1 jalapeno chile, thinly sliced, for garnish (optional)
Sour cream, for garnish (optional)

Steps:

  • Melt butter in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until it begins to soften, about 4 minutes. Add squash, and cook, stirring occasionally, until soft, about 10 minutes.
  • Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, stock, and the water (just enough to cover). Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes.
  • Puree in batches in a food processor or blender until smooth, and return to saucepan. Heat over low, thinning with more water if necessary. To serve, ladle into shallow bowls; garnish with diced apples, jalapeno slices, and sour cream if desired.

WILLIAMS-SONOMA WINTER SQUASH AND APPLE BISQUE



Williams-Sonoma Winter Squash and Apple Bisque image

Make and share this Williams-Sonoma Winter Squash and Apple Bisque recipe from Food.com.

Provided by carrie sheridan

Categories     Vegetable

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 tablespoons unsalted butter
1 large yellow onion, finely chopped
2 shallots, finely chopped
2 granny smith apples
1 butternut squash (about 2 lbs)
6 cups chicken stock or 6 cups prepared broth
1 teaspoon finely chopped fresh rosemary
2 teaspoons finely chopped fresh thyme
1/2 cup half-and-half
salt & freshly ground black pepper
1/2 cup sour cream

Steps:

  • Peel and seed the butternut squash and cut into 2-inch chunks.
  • Peel and core the apples and cut into 2-inch chunks.
  • In a soup pot over medium-high heat, melt the butter.
  • Saute the onion and shallots until softened, about 5 minutes.
  • Add the apples and squash and cook until nicely coated, about 3 minutes longer.
  • Add the stock and rosemary and bring to a simmer. Add the thyme.
  • Reduce the heat to medium and simmer, covered, until the vegetables are very tender, about 25 minutes.
  • Remove from the heat. Using a hand-held or standing blender, puree the soup until smooth.
  • Stir in the half-and-half and season with salt and pepper.
  • Reheat gently over medium-low heat.
  • Ladle the soup into warmed bowls and garnish with the sour cream, using a fork to swirl a zig-zagged pattern.
  • [you can garnish with leaves of rosemary and thyme].

SQUASH AND APPLE BISQUE



Squash and Apple Bisque image

A delicious crockpot soup, which can be served warm or chilled. Adapted from Betty Crocker's "Slow Cooker" cookbook. Cooking times vary depending on whether you cook the soup on a low or on a high setting: 8-10 hours on low; or 3-5 on high. I posted this recipe for safe-keeping before I'd made it; and I have since made it with a few changes. See notes below.

Provided by bluemoon downunder

Categories     Apple

Time 8h15m

Yield 8 serving(s)

Number Of Ingredients 9

1 butternut squash, peeled and cubed (2 pounds)
1 medium onion, chopped (1/2 cup)
3 garlic cloves, finely chopped
1 (14 1/2 ounce) can chicken broth
2 cups applesauce
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup sour cream

Steps:

  • Mix all ingredients except the sour cream in a 31/2 to 6 quart slow cooker.
  • Cover and cook on low heating 8 to 10 hours (or on a high heat setting for 3 to 5 hours) or until squash is tender.
  • Place one third to one half of the mixture at a time in a blender or food processor, cover and blend on high speed until smooth. Return mixture to the slow cooker.
  • Stir in the sour cream. Cover and cook on a low heat setting for 15 minutes or until the soup is hot. Stir.
  • Garnish each serving with a dollop of sour cream or unflavoured natural yoghurt (preferably Greek yoghurt), and swirl it into the soup with the tip of a knife.
  • For crunch and colour, sprinkle with poppy seeds or chopped pecans.
  • If serving chilled: garnish with thin slices of Granny Smith apples and a sprinkling of finely chopped crystalised ginger.
  • Chef's Notes: I made this with butternut pumpkin rather than squash, simply because that's what was available. To simplify the preparation stage, I wrapped the two halves of the butternut pumpkin I'd bought in foil and steamed them in a low oven for about an hour. The pumpkin was then easy to scoop out, and I chopped it roughly with a large spoon after I'd put it in the crockpot. I used three onions, roughly chopped, and two leeks, and instead of apple sauce, I used 4 Granny Smith apples, peeled, cored and roughly chopped. I also did the blending with an immersion blender. I simply removed half of the soup into a bowl, and blended each half, then returned what I'd removed to the crockpot. It smelt delicious while it was cooking, and tasted great.

Nutrition Facts : Calories 184.6, Fat 6.3, SaturatedFat 3.5, Cholesterol 14.9, Sodium 289.1, Carbohydrate 32.2, Fiber 4, Sugar 4.9, Protein 3.5

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

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.

BUTTERNUT SQUASH AND APPLE BISQUE



BUTTERNUT SQUASH AND APPLE BISQUE image

Number Of Ingredients 10

3 T butter
5 cups 1/2 inch cubes peeled seeded butternut squash
1 1/4 cups onion
1/2 cup chopped carrot
1 sm granny smith apple, cored, peeled, chopped
1/2 t gr allspice
3 1/2 cups chicken broth
1 cup cider
1 cup heavy cream
chopped fresh parsley

Steps:

  • Melt butter in large pot over medium-heat. Add all vegetables. Saute until all veggies soften, 10 min. Mix in apple and allspice. Add 3 1/2 cups broth and cider. Bring to boil. Simmer covered until veggies are tender, 30 min. Puree soup in batches in blender. Run through Chinoise. Return to pot. Add 1/2 cup cream to soup. Bring to simmer. Thin with broth if too thick. Season with salt and pepper. Put in bowls. Drizzle with 1/2 cup cream and sprinkle with parsley.

BUTTERNUT SQUASH AND APPLE BISQUE



BUTTERNUT SQUASH AND APPLE BISQUE image

Categories     Soup/Stew     Thanksgiving     Apple     Squash

Yield 6 Servings

Number Of Ingredients 11

3 Tbsp butter
5 cups ½-inch cubes peeled seeded butternut squash
1¼ cups chopped onion
½ cup chopped carrot
½ cup chopped celery
1 small Granny Smith apple, peeled, cored, chopped (about 1¼ cups)
½ tsp ground allspice
3½ cups (or more) vegetable broth or low-salt chicken broth
1 cup apple cider
1 cup whipping cream, divided
Chopped fresh parsley

Steps:

  • Melt butter in large pot over medium-high heat. Add all vegetables. Sauté until vegetables soften, about 10 minutes. Mix in apple and allspice. Add 3½ cups broth and cider; bring to boil. Reduce heat to medium-low. Cover; simmer until vegetables are tender, about 30 minutes. Puree soup in batches in blender; return to pot. DO AHEAD: Can be made 1 day ahead. Cool, Cover, and chill. Add ½ cup cream; bring to simmer. Thin with broth if thick. Season with salt and pepper. Ladle soup into bowl. Drizzle with ½ cup cream; sprinkle with parsley.

BUTTERNUT SQUASH AND APPLE BISQUE



BUTTERNUT SQUASH AND APPLE BISQUE image

Yield 6

Number Of Ingredients 12

3 T butter
5 c 1/2 inch cubes peeled and seeded butternut squash
1 1/4 c chopped onion
1/2 c chopped carrots
1/2 c chopped celery
1 small Granny Smith apple, peeled, cored and chopped (about 1 1/2 c)
1/2 t allspice
3 1/2 c vegetable or low-salt chicken broth
1 c apple cider
1 c whipping cream, divided
salt and freshly ground pepper
chopped fresh parsley

Steps:

  • In a large pot over medium-high heat, melt the butter. Add the squash, onion, carrot, and celery and saute until softened, about 10 minutes. Add the apple, allspice, broth and cider. Bring to a boil, then reduce heat to medium-low. Cover and simmer until vegetables are tender, about 30 minutes. In a blender, puree the soup, in batches if necessary. Return soup to the pot. Add 1/2 c cream and bring to a simmer. Thin soup with additional broth, if desired. Season with salt and pepper. Ladle soup into bowls, then drizzle with cream. Garnish with parsley.

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BAREFOOT CONTESSA | BUTTERNUT SQUASH AND APPLE SOUP | RECIPES
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Butternut Squash and Apple Soup. Barefoot Contessa Parties! Warm the butter and olive oil in a large stockpot over low heat. Add the onions and curry powder and cook, uncovered, for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot. Peel the squash…
From barefootcontessa.com
  • Warm the butter and olive oil in a large stockpot over low heat. Add the onions and curry powder and cook, uncovered, for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.
  • Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.
  • Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, then cover, reduce the heat to low, and cook for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.
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BUTTERNUT AND APPLE BISQUE - EARTHBOUND FARM
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2012-08-31  · Butternut squash is simply terrific in soups. In this recipe, apples and apple cider partner with buttery squash to create a smooth, creamy bisque. The base of the soup can be made a day ahead of serving or frozen. To keep it simple, a sprinkling of fresh tarragon finishes the bisque …
From earthboundfarm.com
Estimated Reading Time 1 min
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HARVEST BUTTERNUT APPLE BISQUE - THE KITCHEN MCCABE
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2014-09-22  · Preheat the oven to 400 degrees. Cut the butternut squash in half, lengthwise and remove the seeds. Brush the cut sides of the squash with olive oil and place cut side down on a baking dish. Bake for 35-45 minutes, or until squash is tender. While the squash …
From thekitchenmccabe.com
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BUTTERNUT BISQUE WITH APPLE AND SAGE - SENSE & EDIBILITY
2019-01-03  · Melt the oil and butter in a heavy-bottom pot or a dutch oven over medium-high heat. Add the carrots, celery, onion, salt, pepper, and garlic. Sweat the vegetables for 7 minutes, stirring frequently, until they are glossy and soft. Add the curry powder, apples, and the butternut squash …
From senseandedibility.com
Ratings 1
Category Mains
Cuisine Vegetarian
Total Time 1 hr 5 mins
  • Add the carrots, celery, onion, salt, pepper, and garlic. Sweat the vegetables for 7 minutes, stirring frequently, until they are glossy and soft.
  • Pour in the vegetable stock, stir as best you can, and bring the soup up to a boil. Reduce the heat to medium-low, then allow the soup to simmer, covered, for 30 minutes.
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ROASTED BUTTERNUT SQUASH AND APPLE BISQUE
2007-06-25  · Directions. Preheat oven to 425 degrees F. Divide apples, squash (cut sides up), and onion between two 15 1/2- by 10 1/2-inch jelly-roll pans or shallow large roasting pans; drizzle with oil. …
From goodhousekeeping.com
Cuisine American
Total Time 1 hr 45 mins
Servings 1
Calories 140 per serving
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SIMPLE 5-INGREDIENT BUTTERNUT SQUASH APPLE BISQUE SOUP ...
2019-09-28  · To make the Simple 5-Ingredient Butternut Squash Apple Bisque: Place the butternut squash, apple, onion, rosemary, and sage in a large baking pan. Add enough water to come 2/3 of the way up the sides of the pan. Place the pan in the oven and roast for 45-60 minutes, stirring every 10-15 minutes, until the squash …
From plants-rule.com
5/5 (1)
Total Time 1 hr 11 mins
Category Soup
Calories 115 per serving
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APPLE BUTTERNUT BISQUE - GARLIC & ZEST
2016-10-03  · In order to mitigate the onion flavor, I would probably add another cup or two of cooked butternut squash and perhaps some more cooked apple (or a cup of applesauce) and re-blend the …
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3.4/5 (18)
Total Time 40 mins
Category Soup
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VEGAN BUTTERNUT SQUASH AND APPLE BISQUE | WHOLEFULLY
2019-09-25  · Wholefully » Recipes » Soups & Stews » vegan butternut squash and apple bisque. By Cassie Johnston. Share this post: Share on Facebook 35; Save to Pinterest 433; Email to a Friend . It is entirely possible to get a silky smooth, creamy and comforting bisque …
From wholefully.com
Reviews 14
Category Soups & Stews
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INSTANT POT BUTTERNUT SQUASH BISQUE - THIS FARM GIRL COOKS
2020-10-06  · Butternut Squash Bisque is comfort food at its best! Warm and velvety, butternut squash blended with the perfect blend of spices and a hint of sweet apple. Even better, butternut squash soup can be created in just minutes in your Instant Pot! Before we go any further, I feel like a must address the fancy-pants name, bisque.
From thisfarmgirlcooks.com
Servings 8
Estimated Reading Time 4 mins
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BUTTERNUT SQUASH AND APPLE BISQUE - THE FRIENDLY FEAST
2018-11-02  · Cook the butternut squash in a pressure cooker //or on a regular stove top. For a pressure cooker, add 1 cup of water and squash and cook on high pressure for 3 minutes, quick release the pressure valve. //For regular stovetop, add squash to large saucepan and cover with water. Bring to a boil and then simmer for 10 minutes. Drain.
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Estimated Reading Time 2 mins
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KHORESH KADOO HALVAII (BUTTERNUT SQUASH STEW) RECIPE - NYT ...
Place the butternut squash in a mound in the center of the prepared baking sheet. Add 1 tablespoon oil and 1 teaspoon salt, and season with pepper. Toss to combine. Scatter the squash across the baking sheet in an even layer, and roast for 10 minutes. Flip the squash and roast until golden and almost tender, about 10 minutes more. Meanwhile, in a medium pot, heat remaining 1/4 cup oil over ...
From cooking.nytimes.com
4/5 (33)
Total Time 1 hr
Servings 4
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HEALTHY BUTTERNUT SQUASH & APPLE BISQUE — ZESTFUL KITCHEN
2016-10-02  · Instructions. In a large pot or dutch oven, heat olive oil over medium-high. Add squash, apples, and onion and sauté until beginning to brown and soften about 10 minutes. Add sage, thyme, and garlic and cook 1 minute; season with salt and pepper. Stir in broth, bay leaf, and Parmesan rind.
From zestfulkitchen.com
Servings 4
Total Time 1 hr
Estimated Reading Time 4 mins
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APPLE AND BUTTERNUT SQUASH BISQUE - RECIPE | COOKS.COM
2013-09-04  · Combine squash, apples, onions, herbs, salt, pepper, sugar, and chicken stock. Bring to a boil and simmer about 45 minutes. Puree mixture in blender or processor. Melt butter, add flour and stir until smooth. Add pureed mixture to the melted butter and flour a little at a time. Stir well with whisk. Bring to boil. In small bowl beat eggs and half and half. Beat in a small amount of the hot ...
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5/5 (1)
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BUTTERNUT SQUASH AND APPLE BISQUE | VITAMIX
Butternut Squash and Apple Bisque. A seasonal soup that is great any time of the year. Serve hot in the colder months, or cold during the summer. Add some fresh chives and a dollop of crème fraîche for a garnish that will wow your guests. Submitted By: Vitamix. Dietary Interests: Vegan, Low Cholesterol, Vegetarian, No Added Sugar, High Fiber, Gluten-Free. Yield: 5 servings (2.4 l) Total Time ...
From vitamix.com
Calories 220
Serving Size 1 serving (548 g)
Saturated Fat 1g
Total Fat 9g
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SQUASH APPLE BISQUE | SQUASH AND APPLE BISQUE RECIPE ...
5 rows · Butternut Squash Apple Bisque: Ingredients: Ingredients: Water, Butternut Squash, Cream, ... DA: 54 PA: 94 MOZ Rank: 19 Butternut and Apple Bisque - Earthbound Farm
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SPICED PUMPKIN AND HONEYNUT SQUASH BISQUE
With apples, pumpkin, squash and fall spices, this bisque is fall in a dish! It's quick, easy and so delicious! REcipes EVENT SERVICES ABOUT. REcipes event SERVICES About Contact. Starters. July 6, 2021. Spiced Pumpkin and Honeynut Squash Bisque. jump to recipe. Spiced Pumpkin and Honeynut Squash Bisque ‍ We were on our way to a short hike when we passed the biggest farmers market …
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