Winter Bisque Recipes

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WINTER SQUASH BISQUE



Winter Squash Bisque image

Acorn squash gives this soup its unmistakable Fall and Winter flavor. This will make 12 side servings.

Provided by Annacia

Categories     Vegetable

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 9

6 medium acorn squash
3 (14 ounce) cans chicken broth
3/4 teaspoon ground ginger
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground cinnamon
1 1/2 cups half-and-half or 1 1/2 cups light cream
3/4 cup sour cream (optional)
fresh thyme sprig (optional)

Steps:

  • Halve squash and remove seeds.
  • Place squash halves, cut sides down, on a baking dish.
  • Bake in a 350 degree F oven for 30 minutes. Turn cut sides up. Bake, covered, 20 to 25 minutes or until squash is tender.
  • Scoop squash pulp out of the peel using a spoon; discard peel.
  • Place pulp in batches in a blender container or food processor bowl.
  • Cover and blend or process until squash is smooth, adding some of the chicken broth if the mixture is too thick.
  • Stir together pureed squash and remaining chicken broth in a large saucepan.
  • Stir in ginger, salt, pepper, and cinnamon. Bring mixture to boiling.
  • Reduce heat and stir in half-and-half or light cream.
  • Heat through, but do not boil.
  • If desired, garnish each serving with sour cream and thyme sprigs.

WINTER BISQUE



Winter Bisque image

Make and share this Winter Bisque recipe from Food.com.

Provided by Divinemom5

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 teaspoons olive oil
1 cup chopped onion
4 cups peeled and cubed butternut squash
1 medium sweet potato, peeled and cubed
1 cup frozen corn kernel
1 1/2 cups chicken broth, diluted with 1 1 /2 cups water
2 tablespoons minced fresh ginger
1 1/2 teaspoons brown sugar
1 teaspoon ground coriander
1/4 teaspoon ground black pepper

Steps:

  • In large saucepan,heat olive oil.
  • Add onion,cook until it begins to brown (3-5 minutes) Add all remaining ingredients,bring to boil.
  • Reduce heat to low,cover and simmer until squash is tender (15-20 minutes).
  • Transfer solids to blender or food processor,blend to smooth puree.
  • Return to saucepan,stir and serve hot.

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

SHERRIED WINTER SQUASH BISQUE



Sherried Winter Squash Bisque image

Categories     Soup/Stew     Blender     Dairy     Tomato     Sauté     Low Fat     Vegetarian     Wheat/Gluten-Free     Squash     Sherry     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 10

2 tablespoons olive oil
1 medium onion, chopped
1 2-pound butternut squash, peeled, cubed (about 6 cups)
1 14 1/2-ounce can diced tomatoes, drained
2 tablespoons dry Sherry
2 1/2 cups (or more) canned vegetable broth
2/3 cup nonfat milk
2 tablespoons chopped fresh thyme or 2 teaspoons dried
Nonfat plain yogurt
Fresh thyme sprigs

Steps:

  • Heat olive oil in heavy large saucepan over medium-high heat. Add chopped onion and sauté until translucent, about 5 minutes. Add butternut squash and sauté until beginning to brown, about 10 minutes. Add tomatoes and Sherry. Boil until almost all liquid evaporates, about 30 seconds. Stir in 2 1/2 cups vegetable broth. Bring to boil. Reduce heat, cover and simmer until squash it very tender, stirring occasionally, about 30 minutes.
  • Puree soup in blender in batches until smooth. Return soup to same saucepan. Stir in milk and chopped thyme. Bring to simmer. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover tightly and refrigerate. Bring soup to simmer before serving, thinning with more broth, if desired.)
  • Ladle soup into bowls. Top with dollop of yogurt. Garnish with thyme sprigs.

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