Butternut Squash Bisque Recipes

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BUTTERNUT SQUASH BISQUE



Butternut Squash Bisque image

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

1 medium butternut squash, peeled, seeded and cut into 1-inch cubes (about 4 cups), divided
1/2 cup orange juice
1/3 cup packed brown sugar
1 cinnamon stick (3 inches)
1 cup sliced leeks (white portion only)
1 medium tart apple, peeled and chopped
1/2 cup chopped onion
1/4 cup butter, cubed
4 cups chicken broth
1/3 cup heavy whipping cream
Salt and pepper to taste
1 tablespoon olive oil

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 SQUASH BISQUE



Butternut Squash Bisque image

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

4 cups seeded peeled diced squash
2 tablespoons butter
1 large onion, chopped
1 clove garlic, minced
1 (14 ounce) can chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
1 cup milk

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



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 WITH SHRIMP



Butternut Squash Bisque with Shrimp image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 14

5 cups chopped peeled butternut squash (about 1 small squash)
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
5 tablespoons unsalted butter
1 leek (white and light green parts only), thinly sliced and rinsed
2 carrots, chopped
3 cloves garlic, sliced
2 sprigs marjoram
1 bay leaf
2 cups low-sodium chicken broth
Cayenne pepper, to taste
1/2 pound medium shrimp, peeled and deveined
2 tablespoons sliced almonds
1 tablespoon chopped fresh chives

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.

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

GINGER BUTTERNUT SQUASH BISQUE



Ginger Butternut Squash Bisque image

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

1 medium butternut squash (about 3 pounds)
1 tablespoon olive oil
2 medium carrots, finely chopped
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
2 teaspoons curry powder
1 can (14-1/2 ounces) vegetable broth
1 can (13.66 ounces) coconut milk
1 teaspoon salt
1/2 teaspoon pepper
2 cups hot cooked brown rice
1/4 cup sweetened shredded coconut, toasted
1/4 cup salted peanuts, coarsely chopped
1/4 cup minced fresh cilantro

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.

BUTTERNUT-SQUASH BISQUE



Butternut-Squash Bisque image

Provided by Sam Sifton

Categories     soups and stews, appetizer

Time 1h10m

Yield Serves 4

Number Of Ingredients 19

3 tablespoons unsalted butter
1 medium-size butternut squash, peeled and chopped into 1/2-inch cubes
1/2 cup thinly sliced fennel
1 teaspoon thinly sliced ginger
2 cloves garlic, peeled and smashed
1/4 cup all-purpose flour
4 slices double-smoked bacon, or best available
1/4 cup dry vermouth
2 tablespoons cognac
2/3 cup tomato juice
6 cups lobster stock, shrimp stock, clam stock or fish stock
1 pod star anise
6 pods green cardamom
1/2 cup tarragon leaves
1 tablespoon crème fraîche
1 tablespoon kosher salt
2 teaspoons lime juice
1/8 tablespoon cayenne pepper, or to taste
1/4 cup roasted pumpkinseeds

Steps:

  • In a large saucepan set over medium heat, melt the butter until it foams. Add the squash, fennel, ginger and garlic and cook slowly until soft, about 15 minutes. Sprinkle in the flour and stir, then cook for 5 or 6 minutes to incorporate.
  • Meanwhile, in a large pan set over medium-high heat, fry the bacon until crisp. Remove and drain over paper towels. Reserve.
  • Add the vermouth and cognac to deglaze the first pan, and reduce the liquids until the pan is almost dry. Add the tomato juice and reduce it by half, approximately 3 minutes. Add the stock, anise and cardamom and simmer until it has reduced by roughly half, about 30 minutes. When the bisque has reduced, remove from heat and stir in the tarragon. Cover and steep for 5 minutes. Whisk in the crème fraîche, then strain bisque through a fine-meshed sieve or chinois.
  • Season with salt, lime juice and cayenne. Serve immediately with a slice of crisp bacon over the top, and a sprinkle of pumpkinseeds.

Nutrition Facts : @context http, Calories 402, UnsaturatedFat 11 grams, Carbohydrate 28 grams, Fat 25 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 11 grams, Sodium 1414 milligrams, Sugar 5 grams, TransFat 0 grams

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

BUTTERNUT SQUASH AND BOURBON BISQUE



Butternut Squash and Bourbon Bisque image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 16

1 to 2 butternut squash (about 4 pounds total)
1 tablespoon extra virgin olive oil
1 cup diced onions
1 cup diced leeks
1/2 teaspoon ground cumin
2 tablespoons chopped fresh garlic
1 tablespoon chopped fresh ginger
2 tablespoons pure maple syrup
2 tablespoons soy sauce
1/4 cup bourbon
1/2 cup dry sherry
1/4 teaspoon grated nutmeg
5 cups chicken stock
3/4 cup evaporated skim milk
Salt and freshly ground pepper to taste
2 tablespoons cornstarch mixed with 2 tablespoons water

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.

PRESSURE-COOKER BUTTERNUT RICE PUDDING



Pressure-Cooker Butternut Rice Pudding image

This tasty rice pudding blends all our favorite flavors of fall into one comforting dessert. The ease of the pressure cooker allows you to limit your dishes and cuts cooking time.If preferred, raisins can be substituted for the dried cranberries. -Gretchen Monahan, Palmyra, PA

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 10 servings.

Number Of Ingredients 13

3 tablespoons butter, divided
1/2 cup chopped walnuts
2 tablespoons plus 3/4 cup packed brown sugar, divided
1 medium butternut squash, halved and seeds removed
2-1/4 cups water, divided
1/3 cup dried cranberries
1-1/4 cups uncooked jasmine rice, rinsed
4 cups whole milk
1/4 cup cornstarch
1 medium apple, finely chopped
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Whipped cream, optional

Steps:

  • Select saute setting on a 6-qt. electric pressure cooker. Adjust for low heat; add 2 tablespoons butter. When butter is melted, add walnuts and 2 tablespoons brown sugar. Cook and stir until nuts are coated, 5-7 minutes. Press cancel. Transfer nuts to a bowl; set aside. Wipe inner pot clean., In the same inner pot, add squash, in batches, cut side down. Select saute setting; adjust for medium heat. Cook for 2 minutes. Press cancel. Return all squash to cooker. Add 1 cup water and cranberries. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Remove squash. Drain cranberries; discard cooking liquid. Place cranberries in a large bowl., When cool enough to handle, remove flesh from squash; discard skins. Place squash in a blender; cover and process until smooth. Wipe inner pot clean. Add rice and remaining 1-1/4 cups water. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Stir rice into cranberries., In the same inner pot, whisk milk, cornstarch and remaining 1 tablespoon butter. Select saute setting; adjust for low heat. Simmer until thickened, about 5 minutes. Stir in 1 cup pureed squash (save remaining for another use), apple and remaining 3/4 cup brown sugar. Stir in rice mixture, vanilla and cinnamon. Cook and stir until thickened, 5-7 minutes. Press cancel. Pudding will continue to thicken upon standing. Serve warm with candied walnuts and if desired, whipped cream and additional ground cinnamon. Refrigerate leftovers.

Nutrition Facts : Calories 342 calories, Fat 11g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 77mg sodium, Carbohydrate 56g carbohydrate (29g sugars, Fiber 2g fiber), Protein 6g protein.

BUTTERNUT SQUASH AND ROASTED-GARLIC BISQUE



Butternut Squash and Roasted-Garlic Bisque image

I found this recipe in Bon Appetit magazine and it sounds delicious. I love butternut squash and am looking forward to making this. Even though there are lots of steps, they sound simple enough and it can be made a day ahead.

Provided by lazyme

Categories     Vegetable

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 11

2 heads garlic, halved
1 teaspoon olive oil
1/4 cup butter
3 cups onions, chopped
1/2 cup celery, chopped
3/4 cup carrot, chopped
4 lbs butternut squash, peeled, seeded, 1-inch pieces
6 cups chicken broth
3 tablespoons fresh sage, chopped
1/2 cup whipping cream
1 tablespoon whipping cream

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.

Nutrition Facts : Calories 199.9, Fat 9.3, SaturatedFat 5.3, Cholesterol 25.5, Sodium 430.2, Carbohydrate 26.9, Fiber 4.3, Sugar 5.9, Protein 5.4

BUTTERNUT SQUASH AND ROASTED-GARLIC BISQUE



Butternut Squash and Roasted-Garlic Bisque image

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

2 heads of garlic, halved crosswise
1 teaspoon olive oil
1/4 cup (1/2 stick) butter
3 cups chopped onions
3/4 cup chopped carrots
1/2 cup chopped celery
4 pounds butternut squash, peeled, seeded, cut into 1-inch pieces
6 cups canned low-salt chicken broth
3 tablespoons chopped fresh sage
1/2 cup plus 1 tablespoon whipping cream

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 SQUASH BISQUE



Butternut Squash Bisque image

Provided by Florence Fabricant

Categories     dinner, one pot, soups and stews, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 12

1 large butternut squash, peeled, seeded and diced
1 large shallot, peeled and diced
1 large onion, peeled and diced
1/2 teaspoon white pepper
1 teaspoon nutmeg
1 teaspoon minced garlic
1 bouquet garni (parsley sprig, bay leaf, sprig thyme, 5 peppercorns wrapped in cheesecloth)
4 cups chicken stock
1 tablespoon unsalted butter
2 tablespoons flour
1/2 cup half-and-half
Salt and freshly ground black pepper to taste

Steps:

  • Combine the squash, shallots, onion, pepper, nutmeg, garlic, bouquet garni and chicken stock in a large saucepan. Cook over medium heat until the squash is tender, about 20 minutes. Drain, reserving the liquid, discard the bouquet garni and puree in a food processor.
  • Melt the butter in a heavy saucepan. Whisk in the flour, and cook over low heat for 5 minutes, whisking constantly. Gradually whisk in the reserved cooking liquid, and bring to a boil; then, stirring constantly, add the squash puree.
  • Stir in the half-and-half, and season with salt and pepper. Garnish each serving with a sprinkling of freshly ground nutmeg.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 3 grams, Carbohydrate 28 grams, Fat 7 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 796 milligrams, Sugar 8 grams, TransFat 0 grams

CURRIED BUTTERNUT SQUASH BISQUE



Curried Butternut Squash Bisque image

Categories     Soup/Stew     Blender     Dairy     Fruit     Herb     Onion     Vegetable     Roast     Sauté     Simmer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 14

2 2-pound butternut squash, halved lengthwise, seeded
2 teaspoons olive oil
2 tablespoons (1/4 stick) butter
1 cup chopped onion
1 cup chopped carrots
1/2 cup chopped peeled apple
2 teaspoons Thai red curry paste*
2 14-ounce cans low-salt chicken broth
2 bay leaves
1/4 cup whipping cream
2 tablespoons honey
6 tablespoons sour cream, stirred to loosen
Chopped fresh cilantro
*Available in the Asian foods section of some supermarkets and at Asian markets.

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.

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BUTTERNUT SQUASH BISQUE RECIPE | EATINGWELL
butternut-squash-bisque-recipe-eatingwell image
2019-07-15 Step 3. Puree the soup with an immersion blender or in batches in a regular blender until velvety and smooth. (Use caution when pureeing hot liquids.) …
From eatingwell.com
Ratings 1
Calories 171 per serving
Category Healthy Butternut Squash Recipes
  • Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add onion, shallot and garlic; cook, stirring often, until softened, about 3 minutes. Reduce heat to medium; cover and cook, stirring occasionally, until tender, about 7 minutes.
  • Increase heat to medium-high; add wine. Cook, stirring occasionally, until the mixture is reduced by half, about 2 minutes. Add squash, apple, carrots and rice; stir to combine. Add broth and increase heat to high; bring to a boil. Reduce heat to medium; cover and simmer until the vegetables, apple and rice are tender, about 25 minutes.
  • Puree the soup with an immersion blender or in batches in a regular blender until velvety and smooth. (Use caution when pureeing hot liquids.)
  • Transfer to a large heatproof bowl and stir in lemon juice and salt. Ladle evenly into 8 bowls; drizzle each serving with 1 teaspoon oil and garnish with pepper. (Alternatively, let cool completely, about 30 minutes, and refrigerate in an airtight container for up to 5 days. Garnish with oil and pepper just before serving.)
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BUTTERNUT SQUASH BISQUE – INSTANT POT RECIPES
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Stir the squash cubes, broth, thyme, nutmeg, and salt in an Instant Pot. Lock the lid onto the pot. Press Pressure cook on Max pressure for 4 minutes with the Keep Warm setting off. Press Soup/Broth, Pressure Cook or Manual on High pressure for 5 …
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BUTTERNUT SQUASH BISQUE | BETTER HOMES & GARDENS
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Directions. Step 1. Peel, seed, and cube butternut squash. In 6-qt. Dutch oven melt butter over medium-high heat. Add fresh squash (if using frozen squash add with apples and broth), onion, carrot, celery, and garlic. Cook, stirring frequently, 10 …
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COPYCAT SIMON PEARCE BUTTERNUT SQUASH BISQUE RECIPE …
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2012-03-01 directions. Bring a pan of lightly salted water to a boil over medium-high heat. Add the squash and onion and cook until the squash is tender. Drain well then place the squash and onion in a blender or food processor and puree until smooth. …
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ROASTED BUTTERNUT SQUASH BISQUE RECIPE - SAVORING TODAY
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2018-10-01 Instructions. Heat oven to 375°F. Halve butternut squash and scoop out the seeded cavity with a spoon. Use a fork to poke holes in the open face of the squash. Slather with 2 tbsp coconut oil - leave a small pool of oil where the seeds …
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BUTTERNUT SQUASH BISQUE RECIPE - THE GRACIOUS WIFE
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2020-10-13 Instructions. Prepare butternut squash: Cut rinsed squash in half length-wise. Scoop out seeds, and place on a lined baking sheet. Drizzle with olive oil and season with salt and pepper. Bake in a 375°F for about 45 min until tender. …
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BUTTERNUT SQUASH BISQUE RECIPE | JAMES BEARD FOUNDATION
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Method. Melt the butter in a large pot. Add the onion and sauté until translucent; this sweetens the onion. Add the squash and the apples and sauté for a few more minutes. Cover with the stock and add the bay leaf, thyme, and honey. Salt lightly, bring to a …
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Step 5. Working in two batches, transfer squash mixture to a blender. Secure lid on blender and remove center piece to allow steam to escape. Place a clean towel over opening. Process until very smooth, about 20 seconds. Step 6. Ladle hot soup …
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BUTTERNUT SQUASH BISQUE RECIPE – ANCIENT NUTRITION | DR. AXE
2021-11-09 In a large pot over medium heat, melt the ghee. Add the onion, apple and sage, stirring occasionally, for about 8 minutes. Add squash and bone broth. Bring to a boil and then turn heat to low. Simmer and cook for 30 minutes, or until the squash is fork tender. Using an immersion blender, purée the squash until smooth.
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BUTTERNUT SQUASH BISQUE - PERFECT WINTER SOUP - MY PREP TABLE
2021-12-27 The ingredients are simple, healthy, and full of flavor. The first thing you do is prepare your butternut squash. When picking a butternut squash you should do the following: pick a squash the is a solid beige color, Secondly, the squash should feel heavy for its size. Third, the butternut squash should sound hollow when you give it a knock.
From mypreptable.com
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BUTTERNUT SQUASH BISQUE CURRY - THERESCIPES.INFO
Curried Butternut Squash Bisque Recipe | Epicurious great www.epicurious.com. 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.
From therecipes.info
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BUTTERNUT SQUASH BISQUE ⋆ TWO LUCKY SPOONS
2016-12-17 Preheat the oven to 350 degrees. Cut each squash in half lengthwise and scoop out the seeds. Place the squash cut side up on a rimmed baking sheet and drizzle with oil.
From twoluckyspoons.com
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CREAMY BUTTERNUT BISQUE — A LITTLE LESS LEMON
2020-12-22 Butternut Bisque recipe. This simple homemade butternut squash soup is an easy one pot meal. It is creamy, and full of flavor from roasted butternut squash, garlic, nutmeg and thyme. Hearty soup to enjoy on a cold night and the perfect addition to your holiday dinner menu.
From alittlelesslemon.com
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BUTTERNUT SQUASH & CRAB BISQUE | GIMME SOME OVEN
2009-10-31 In a large (at least 5 quart) stockpot, heat olive oil over medium heat. Add butternut squash, onions, carrots, celery and garlic, and saute 5 minutes. Add 3 cups of broth, reserving the rest. Cover pot and reduce heat to medium-low and simmer until squash is very tender (about 30 minutes). Add the half-and-half (or milk) and puree the mixture ...
From gimmesomeoven.com
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BUTTERNUT SQUASH BISQUE - CHEF JEAN PIERRE
Cook until golden brown, add the squash, leeks, celery, garlic, ginger, soy sauce maple syrup, cumin and nutmeg. Add chicken stock, bring to a boil and lower the heat and cook gently for 60 to 90 minutes. Using a hand-held immersion blender, puree the soup until very smooth. Add the corn, cream, bourbon, sherry and salt and pepper.
From chefjeanpierre.com
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ROASTED BUTTERNUT SQUASH BISQUE RECIPE | MYRECIPES
Step 1. Cut squash in half, and remove seeds. Place squash halves, apple wedges, and onions on a lightly greased foil-lined baking sheet, cut sides down. Advertisement. Step 2. Bake at 400° for 45 minutes or until squash is tender. Remove from oven; cool. …
From myrecipes.com
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HOMEMADE ROASTED BUTTERNUT SQUASH BISQUE RECIPE - MAUREEN C.
2020-09-24 Preheat the oven to 350. Place whole clean squash on a parchment-lined baking sheet. Pierce it with a fork a few times. Bake for one hour for a medium-sized squash. Longer for a larger squash. Pierce the neck of the squash to check for doneness.
From maureencberry.com
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BUTTERNUT SQUASH BISQUE | RECIPES | WW USA
Heat butter in a large nonstick soup pot over medium heat. Add onion and salt; cook, stirring occasionally, until onion is softened, about 5 to 7 minutes. Add garlic, nutmeg and cayenne; stir and cook 1 minute. Add squash and broth; bring to a boil over high heat. Reduce heat to low and simmer, uncovered, until squash is soft, about 30 minutes ...
From weightwatchers.com
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CREAMY BUTTERNUT SQUASH BISQUE - UTOPIHEN
Place your Heavy Cream and Utopihen Pasture Raised Egg yolks in a bowl and whisk together. Set aside. Add in the thyme, Nutmeg, Ginger, Cinnamon, Salt, Cayenne Pepper and Black Pepper. Stir. Pour Butternut Squash mixture into a blender and puree, about 3 minutes on medium speed.
From utopihenfarms.com
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BRIE'S BUTTERNUT SQUASH BISQUE RECIPE | MYRECIPES
Directions. Rinse squash; cut in half lengthwise and scoop out seeds. Place halves cut side down in a 12- by 17-inch baking pan. Peel, halve, and core apples; add to pan, along with 1/4 cup water. Bake in a 400° regular or convection oven until squash and apples are tender when pierced, about 45 minutes. When cool enough to handle, scoop flesh ...
From myrecipes.com
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THE CREAMIEST AND YUMMIEST BUTTERNUT SQUASH APPLE BISQUE — …
2021-10-22 Instructions. Set the Instant Pot to saute and add the butter, carrots, apple, celery, onion, cumin, cayenne pepper, nutmeg, 1 teaspoon of salt, and 1 teaspoon of pepper and saute till they soften about five minutes. Add the butternut squash and chicken stock. Lock the lid of the instant pot and make sure the top nozzle is sealed.
From delishinapinch.com
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INSTANT POT BUTTERNUT SQUASH BISQUE - THIS FARM GIRL COOKS
Instructions. Put broth, squash, onion, apple and spices into Instant Pot. Set on manual for 15 minutes; then allow to natural pressure release for 10 minutes. Using a handheld immersion blender, carefully blend contents until smooth. Alternatively, transfer contents in batches to your blender.
From thisfarmgirlcooks.com
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BUTTERNUT SQUASH BISQUE - DAMN DELICIOUS
2013-10-06 Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Place butternut squash onto prepared baking sheet. Add 2 tablespoons olive oil and gently toss to combine. Place into oven and roast until softened and cooked through, about 40 minutes.
From damndelicious.net
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CURRIED BUTTERNUT SQUASH BISQUE RECIPE | BON APPéTIT
2007-01-31 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.
From bonappetit.com
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EASY VEGAN ROASTED BUTTERNUT SQUASH BISQUE "EN CROUTE"
2020-11-05 To make the Roasted Butternut Bisque: Preheat the oven to 400 degrees F. Peel and cut squash into ½ inch cubes. Dice the onion and celery. Toss the squash, celery and onion with 1 tablespoon olive oil, and spread evenly on a half-size baking sheet. Bake at 400 F. for 35 to 40 minutes, turning halfway through.
From monsonmadethis.com
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VANILLA BUTTERNUT SQUASH BISQUE - ART AND THE KITCHEN
2012-12-04 Add the stock and puréed squash, reduce heat to medium, and cook for 15 minutes. Remove from heat, and let cool slightly. Using a blender, purée soup. Return the puréed soup to the pot over medium-low heat. Add the cream, vanilla bean seeds, and salt. Cook for 10-15 minutes, or until the soup is hot. Stir in the white pepper and cheese.
From artandthekitchen.com
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RECIPE DETAIL PAGE | LCBO
Add squash, stock and chipotle chili. Bring to a boil; reduce heat and partially cover. Simmer 20 to 25 minutes, stirring occasionally, or until vegetables are soft. Add sage and salt; simmer 5 more minutes. Stir in lemon juice. 3. Purée in batches in a blender or food processor. Taste and if needed, add more salt.
From lcbo.com
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BUTTERNUT SQUASH BISQUE RECIPE | EAT SMARTER USA
Add the carrot and butternut squash, stir well to coat the vegetables in the oil then add the stock, season with salt and pepper and bring to a boil. 4. Simmer the soup gently for 20 - 25 minutes or until the carrot and squash are very tender, then blend in a food processor or with a hand blender. 5. Reheat gently then serve in warmed bowls ...
From eatsmarter.com
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ROASTED BUTTERNUT SQUASH BISQUE - DOMESTIC GOURMET
Roasted Butternut Squash Bisque is an explosion of Fall's most popular flavors, compelling you to cozy up with a bowl full. This rich, velvety bisque with roasted butternut squash is like a bowl full of all your favorite Fall flavors. Made with homemade vegetable stock, sage from my garden, and just a touch of butter and cream, you can’t ...
From domesticgourmet.com
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BUTTERNUT SQUASH AND ROASTED GARLIC BISQUE RECIPE - COOK WITH …
Cook, stirring occasionally, until onion is softened, about 5 minutes. Add broth, scraping any brown bits from the bottom of the pan. Add squash and bay leaves; bring to a boil and reduce heat to maintain a simmer and cook until squash is tender, about 20 minutes. In skillet, heat oil over medium heat and cook sliced garlic until crisp and golden.
From cookwithcampbells.ca
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BUTTERNUT SQUASH BISQUE SOUP RECIPE - CHEF BILLY PARISI
2019-12-12 Add in garlic and sauté until lightly browned. 3. Add in butternut squash and lightly cook on low heat for 10 minutes. 4. Deglaze with bourbon and cook until the liquid has been absorbed. 5. Pour in the stock and simmer over low heat for 20 to 25 minutes or until the squash is tender. 6.
From billyparisi.com
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BUTTERNUT SQUASH BISQUE [LOW CARB] RECIPE - WANDERSPICE
2020-09-22 Using a medium-size pot on medium-high heat add remaining oil, onions, carrots, celery and sauté until vegetables are tender, about 2 minutes. Add ginger, salt, white pepper, sage, turmeric, coriander, cumin and water. Add water and squash. Simmer on medium heat for 5 …
From wanderspice.com
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VEGAN CURRIED BUTTERNUT SQUASH BISQUE - HEALTHY DELICIOUS
2014-11-10 Peel away the skin. Heat the olive oil in a soup pot. Add the onions and garlic; cook 4-5 minutes, until soft but not brown. Stir in the curry powder and cook one minute. Add the squash and vegetable stock. Cook 5-10 minutes, or until heated through. Transfer to a blender and blend until smooth. Serve topped with cashew cream and chopped ...
From healthy-delicious.com
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CREAMY BUTTERNUT SQUASH BISQUE RECIPE - 2022 - MASTERCLASS
2021-10-24 Creamy Butternut Squash Bisque Recipe. Written by the MasterClass staff. Last updated: Oct 24, 2021 • 3 min read. Learn how to make butternut squash bisque, a velvety, decadent butternut squash soup. This vegetarian soup is the ultimate weeknight comfort food.
From masterclass.com
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Top Asked Questions

What do you put in butternut squash bisque?
Butternut Squash Bisque. Ingredients. 1 2 1/2 pound butternut squash or 3, 12-oz. pkgs. frozen cooked winter squash, thawed. 1/4 cup butter. 1 medium onion, chopped. 1 large carrot, coarsely chopped. 1 stalk celery, coarsely chopped.
How to cook butternut squash in the oven?
Peel, seed, and cube butternut squash. In 6-qt. Dutch oven melt butter over medium-high heat. Add fresh squash (if using frozen squash add with apples and broth), onion, carrot, celery, and garlic. Cook, stirring frequently, 10 minutes or until vegetables are tender.
How to cook squash and squash soup?
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.
How to cook squash in a Dutch oven?
In 6-qt. Dutch oven melt butter over medium-high heat. Add fresh squash (if using frozen squash add with apples and broth), onion, carrot, celery, and garlic. Cook, stirring frequently, 10 minutes or until vegetables are tender. Add apples, broth, cider, and peppers. Bring to boiling; reduce heat.

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