Butternut Squash Chipotle Bisque Recipes

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BUTTERNUT SQUASH SOUP WITH CHIPOTLE CREAM



Butternut Squash Soup with Chipotle Cream image

Provided by Marcela Valladolid

Categories     appetizer

Time 1h45m

Yield 6 servings

Number Of Ingredients 12

3 tablespoons olive oil, divided
1 medium butternut squash, halved lengthwise, seeds discarded, washed, and reserved
Salt and freshly ground black pepper
1 medium onion, chopped
2 stalks celery, chopped
2 carrots, chopped
2 garlic cloves, minced
6 cups chicken broth, divided
2 teaspoons minced canned chipotle chiles in adobo
1 teaspoon minced canned chipotle chiles in adobo
1/2 cup sour cream
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Using 1 tablespoon of the olive oil, grease the sliced surface of the squash and season with salt and pepper, to taste. Arrange on a baking sheet and roast until very tender, about 45 minutes. Remove from the oven and let cool.
  • In a large heavy pot over medium-high heat, add the remaining olive oil, onion, celery, and carrot, then season with a pinch of salt. Saute until just tender, about 10 minutes. Add the garlic and saute for 2 minutes. Scoop the butternut squash flesh into the pot and stir. Add 4 cups of the chicken broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer until the vegetables are very tender, about 30 minutes.
  • Turn off the heat and using an immersion blender, carefully puree the soup until very smooth. If necessary, add more of the remaining stock to create desired consistency. Mix in 2 teaspoons of the chipotle into the soup, and season with salt and pepper, to taste.
  • In a small bowl, mix together 1 teaspoon of chipotle and the sour cream. Season the chipotle cream with salt and pepper, to taste. Transfer the soup to bowls. Top each with a dollop of chipotle cream and serve.

BUTTERNUT SQUASH CHIPOTLE BISQUE



Butternut Squash Chipotle Bisque image

Categories     Sauce     Appetizer     Side     Roast     Dinner     Squash     Winter     Simmer     Boil

Yield serves 8

Number Of Ingredients 11

1 medium butternut squash
3 tablespoons olive oil
1 1/2 cups chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
2 garlic cloves, minced
6 cups chicken broth
Salt
3 teaspoons minced canned chipotle chiles in adobo sauce
1/2 cup Mexican crema or sour cream (see below)
Freshly ground black pepper

Steps:

  • Preheat the oven to 400°F.
  • Cut the squash in half lengthwise. Scoop out the seeds, discarding as much stringy pulp as possible, put them in a sieve, and rinse them under cold running water. Set the seeds aside.
  • Using 1 tablespoon of the olive oil, grease a glass baking dish. Place the butternut squash in the dish, cut side down. Pierce the squash all over with a fork. Roast for 45 minutes, or until very tender. Let it cool.
  • Heat the remaining 2 tablespoons oil in a large heavy pot over medium-high heat. Add the onion, celery, and carrot. Sauté for 10 minutes, or until just tender. Add the garlic and sauté for 2 minutes. Scoop the flesh of the butternut squash into the pot and stir. Add the chicken broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 30 minutes, or until the vegetables are very tender.
  • Meanwhile, heat a small pan over medium-low heat. Add the reserved squash seeds and toast, stirring occasionally, for 30 minutes, or until crunchy. Season the seeds heavily with salt. Set them aside to cool.
  • Let the soup cool slightly, and then puree it in batches in a blender until very smooth. Return the soup to the pot and keep it warm over medium-low heat. Mix in 2 teaspoons of the chipotle.
  • Stir the crema and the remaining 1 teaspoon chipotle together in a small bowl. Season the chipotle cream with salt and pepper.
  • Transfer the bisque to individual bowls, and top each serving with a dollop of chipotle cream and a sprinkling of toasted squash seeds.
  • tip
  • Did you know that chipotle chile are dried smoked jalapeños? The heat of canned chipotles varies by brand, if they are too spicy for your taste buds. Use the adobo sauce that accompanies them instead.
  • Crema
  • Mexican crema is Mexico's version of crème fraîche, unpasteurized fresh cream thickened by naturally occurring bacteria. Crema is used as a topping in many dishes in Mexico, such as tostadas, enchiladas, chilaquiles, and moles. Because it is unpasteurized, you won't find the real thing on this side of the border, but the pasteurized Mexican cremas in your grocery store are fine for drizzling over finished dishes, as is sour cream.

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

ORANGE AND CHIPOTLE-KISSED BUTTERNUT SQUASH BISQUE



Orange and Chipotle-Kissed Butternut Squash Bisque image

The smoky chipotle chili and sweet hint of orange add layers of flavor to this creamy bisque. Chipotle chilis are smoke-dried jalapenos, also available canned in adobo sauce, and can be found in ethnic markets and well-stocked supermarkets. This recipe is from Vegan Planet, by Robin Robertson.

Provided by JessXU00

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

1 chipotle pepper (canned or dried)
1 tablespoon olive oil
1 medium yellow onion, chopped
1 medium butternut squash, peeled, seeded and thinly sliced
1 celery rib, chopped
salt
5 cups vegetable stock
2 tablespoons frozen orange juice concentrate
2 tablespoons roasted pumpkin seeds

Steps:

  • If using a dried chipotle, soak in very hot water for 30 minutes. Drain and set aside.
  • Heat the olive oil in a large pot over medium heat. Add onion, cover and cook until softened, about 5 minutes. Add squash, celery and salt to taste. Cook, stirring, until softened slightly, about 5 minutes. Add stock, cover and cook until vegetables are soft, about 15 minutes.
  • In a blender or food processor, puree the chipotle. Working in batches, add the orange juice concentrate and squash mixture and process until smooth. Return the soup to the pot and heat through. Taste, adjust seasoning and serve hot, garnished with the pumpkin seeds, if desired.

Nutrition Facts : Calories 138.5, Fat 3.8, SaturatedFat 0.6, Sodium 14.3, Carbohydrate 26.9, Fiber 4.3, Sugar 7.2, Protein 3

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

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

CHEF JOHN'S BUTTERNUT BISQUE



Chef John's Butternut Bisque image

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

3 tablespoons butter
1 large onion, diced
1 teaspoon kosher salt, plus more to taste, divided
1 (2 pound) butternut squash
2 tablespoons tomato paste
1 quart chicken broth
1 pinch cayenne pepper
½ cup heavy cream or creme fraiche, plus more to garnish
2 tablespoons maple syrup, or to taste
Chopped fresh chives for garnish
Pomegranate seeds for garnish

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

CHIPOTLE BUTTERNUT SQUASH SOUP



Chipotle Butternut Squash Soup image

My hearty soup uses herbs and vegetables from the garden along with convenient pantry items, so it's easy, fast and mostly fresh. Your family will devour it. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Dinner     Lunch

Time 55m

Yield 5 servings.

Number Of Ingredients 15

2 cups diced peeled butternut squash
1 small carrot, finely chopped
1 green onion, sliced
1/2 teaspoon ground cumin
1 tablespoon olive oil
2 garlic cloves, minced
2 cups vegetable broth, divided
1 can (14-1/2 ounces) diced tomatoes, undrained
3 ounces cream cheese, cubed
1/4 cup minced fresh basil
1 chipotle pepper in adobo sauce, chopped
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
2 cups fresh baby spinach
Fresh sage, optional

Steps:

  • In a large saucepan, saute the squash, carrot, onion and cumin in oil for 10 minutes. Add garlic; cook 1 minute longer. Add 1-1/2 cups broth; bring to a boil. Reduce heat. Cover and simmer for 10-12 minutes or until vegetables are tender; cool slightly. , Transfer mixture to a blender; add the tomatoes, cream cheese, basil, chipotle pepper and remaining broth. Cover and process for 1-2 minutes or until smooth. , Return to the saucepan; stir in the beans, corn and spinach. Cook and stir until spinach is wilted and soup is heated through. If desired, sprinkle with fresh sage.

Nutrition Facts : Calories 279 calories, Fat 9g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 1097mg sodium, Carbohydrate 43g carbohydrate (12g sugars, Fiber 10g fiber), Protein 10g protein.

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