BUTTERNUT SQUASH BISQUE
Great use for all that early fall vegetable! Nice start for a fall day dinner or lunch.
Provided by PHONELADY55
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender.
- Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
- In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.
Nutrition Facts : Calories 247.8 calories, Carbohydrate 21.8 g, Cholesterol 48.4 mg, Fat 18.2 g, Fiber 3.9 g, Protein 2.7 g, SaturatedFat 9.1 g, Sodium 820.1 mg, Sugar 5 g
BUTTERNUT 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
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
Make and share this Butternut Squash Bisque recipe from Food.com.
Provided by MizzNezz
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In 3 qt saucepan, cover squash with water and cook until tender.
- Place in blender and puree.
- In the saucepan, melt butter, add onion and garlic.
- Cook until tender.
- Add pureed squash, broth, and spices.
- Heat to boiling; reduce heat and simmer 5 minutes.
- Add milk, heat through, stirring.
BUTTERNUT-SQUASH BISQUE
Provided by Sam Sifton
Categories soups and stews, appetizer
Time 1h10m
Yield Serves 4
Number Of Ingredients 19
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
KELLYMAC'S EASY BUTTERNUT SQUASH BISQUE
I was searching for a Butternut Squash chowder or bisque recipe and just couldn't find what I was looking for. So, I came up with this crock pot recipe. This recipe is sweet with a mellow nutty flavor, if you would like something with a little more spice I would suggest adding some Turmeric or Cayenne Pepper. This is my very first attempt at creating my own recipe so please give me your feedback. I hope that you enjoy!
Provided by KellyMac6
Categories Vegetable
Time 3h35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place squash cubes, garlic, nuts, and olive oil in a large saute pan over medium heat.
- Cover and cook, stirring occasionally until squash is soft (about 25 minutes).
- Place garlic, nut, and squash in a blender or food processor pulsing until pureed.
- Transfer mixture to crock pot and add the cream, chicken broth, cinnamon, nutmeg, ginger, salt, and pepper.
- Stir to combine.
- Cook on low heat 3-5 hours.
- Garnish with sour cream and a few remaining nuts.
Nutrition Facts : Calories 332.5, Fat 24.8, SaturatedFat 8.8, Cholesterol 40.8, Sodium 807.5, Carbohydrate 23.8, Fiber 4.3, Sugar 4.7, Protein 7.3
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