Squash And Lentil Bisque Recipes
SQUASH AND LENTIL BISQUE
A rich blend of true fall favorites--squash, apples, onions and lentils--is topped with broiled cheese bread. This bisque is "souper"!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- Heat squash, apples, onion, applesauce, apple juice, nutmeg, red pepper and 1 cup of the broth to boiling in 3-quart saucepan, stirring occasionally; reduce heat. Cover and simmer 20 minutes.
- Place squash mixture in blender or food processor. Cover and blend on medium speed until smooth; return mixture to saucepan. Stir in lentils and remaining broth. Heat to boiling; reduce heat. Cover and simmer 25 to 30 minutes, stirring occasionally, until lentils are tender.
- Set oven control to broil. Sprinkle cheese on bread slices. Place on rack in broiler pan. Broil bread with tops 3 inches from heat about 2 minutes or until cheese is bubbly. Top each serving of soup with slice of cheese bread and chopped onion.
Nutrition Facts : Calories 215, Carbohydrate 47 g, Cholesterol 10 mg, Fiber 11 g, Protein 11 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 420 mg
BUTTERNUT SQUASH AND ROASTED-GARLIC BISQUE
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
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
WINTER SQUASH AND LENTIL BISQUE
A rich blend of true fall favorites-squash, apples, onions, and lentils-is topped with broiled cheese bread. This bisque is "souper!" From eatbetteramerica.com.
Provided by ElizabethKnicely
Categories Apple
Time 2h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In 3-quart saucepan, heat squash, apples, onion, applesauce, apple juice, nutmeg, red pepper and 1 cup of the broth to boiling, stirring occasionally; reduce heat. Cover; simmer 20 minutes.
- In blender or food processor, place squash mixture. Cover and blend on medium speed until smooth; return mixture to saucepan. Stir in the lentils and remaining broth. Heat to boiling; reduce heat. Cover; simmer 25 to 30 minutes, stirring occasionally, until lentils are tender.
- Set oven control to broil. Sprinkle cheese on bread slices. Place on rack in broiler pan. Broil bread with top 3-inches from heat about 2 minutes or until cheese is bubbly. Top each serving of soup with slice of cheese bread and chopped onion.
- RECIPE TIP:.
- Pump up Potassium:.
- Potassium can blunt the effects of salt on blood pressure. Good sources of potassium include bananas, raisins, tomato sauce and winter squash.
Nutrition Facts : Calories 478.7, Fat 1.9, SaturatedFat 0.5, Sodium 347.8, Carbohydrate 107.1, Fiber 16.1, Sugar 23.3, Protein 15.9
WINTER SQUASH AND LENTIL BISQUE
Create a sensation by serving this soup in edible squash bowls. Cut butternut or acorn squash in half, and remove seeds and fibers. Cook the squash halves before filling with soup.
Provided by Allrecipes Member
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- Heat squash, apples, onion, applesauce, apple juice, nutmeg, red pepper and 1 cup of the broth to boiling in 3-quart saucepan, stirring occasionally; reduce heat. Cover and simmer 20 minutes, or until the squash is tender.
- Place squash mixture in blender or food processor. Cover and blend on medium speed until smooth; return mixture to saucepan. Stir in lentils and remaining broth. Heat to boiling; reduce heat. Cover and simmer 25 to 30 minutes, stirring occasionally, until lentils are tender.
- Set oven control to broil. Sprinkle cheese on bread slices. Place on rack in broiler pan. Broil bread with tops 3 inches from heat about 2 minutes or until cheese is bubbly. Top each serving of soup with slice of cheese bread and chopped onion.
Nutrition Facts : Calories 422.2 calories, Carbohydrate 89.1 g, Cholesterol 8.6 mg, Fat 3.6 g, Fiber 15.6 g, Protein 16.6 g, SaturatedFat 1.7 g, Sodium 437.3 mg, Sugar 23.1 g
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