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
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 SQUASH AND BOURBON BISQUE
Provided by Food Network
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 & BOURBON BISQUE TO DIE FOR!
This is a recipe I came across from Chef Jean Pierre. I just love this soup, I am sure you will too. Perfect for the holiday's! COOKS NOTE: Feel free to microwave your butternut squash if you prefer to save cooking time.
Provided by Mooseybear
Categories Vegetable
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 18
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 serve in soup plates.
- If you like, garnish this soup with garlic and Parmesan cheese croûtons and a dollop of nonfat sour cream.
Nutrition Facts : Calories 370.3, Fat 5.1, SaturatedFat 1.1, Cholesterol 7.3, Sodium 773.2, Carbohydrate 48.9, Fiber 4.6, Sugar 17.6, Protein 10.8
BUTTERNUT SQUASH BISQUE
Love, love, love this bisque. It's just scrumptious. I serve it with a dollop of sour cream in the middle. Use vegetable broth for vegetarian version.
Provided by sassafrasnanc
Categories Low Protein
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Peel and seed squash and cut into cubes.
- Melt butter in large soup pot. Add carrots, onion and celery and saute until soft.
- Stir in squash and potatoes (I leave the peel on the potatoes). Saute for 3 minutes.
- Add chicken (or vegetable) stock and bring to a boil.
- Reduce heat and simmer partially covered for 40 minutes.
- Add curry, ginger, nutmeg.
- Puree in batches in blender. (You can only puree 1/2 of the soup if you want a chunky hearty style soup.).
- Return to soup pot. Add more stock to thin if needed.
Nutrition Facts : Calories 148.6, Fat 4, SaturatedFat 2.1, Cholesterol 7.6, Sodium 955.8, Carbohydrate 24.7, Fiber 4, Sugar 4.5, Protein 5.4
BUTTERNUT SQUASH BISQUE
Great use for all that early fall vegetable! Nice start for a fall day dinner or lunch.
Provided by PHONELADY55
Categories Cream Soups
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
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