BUTTERNUT SQUASH BISQUE WITH SHRIMP
Provided by Food Network Kitchen
Categories appetizer
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F. Toss the squash with 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of black pepper on a baking sheet; spread in a single layer. Roast until tender and browned, about 30 minutes.
- Meanwhile, heat 2 tablespoons butter in a large pot over medium heat. Add the leek, carrots, garlic, marjoram, bay leaf, 1 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables are tender and golden, about 5 minutes. Stir in the roasted squash, chicken broth and 2 cups water; bring to a simmer. Cook until the carrots are tender, about 20 minutes. Discard the marjoram sprigs and bay leaf. Puree the soup in the pot using an immersion blender until smooth (or puree in a regular blender in batches).
- Melt the remaining 3 tablespoons butter in a medium skillet over medium heat. Cook, swirling the pan, until browned, about 5 minutes. Add the browned butter to the soup and puree again; reserve the skillet. Gently reheat the soup over medium-low heat; thin with water if necessary. Season with salt and cayenne.
- Wipe out the reserved skillet, add the remaining 1 tablespoon olive oil and set over high heat. Lightly season the shrimp with salt and add to the skillet. Cook, turning once, until the shrimp are browned around the edges, 3 to 4 minutes. Remove to a plate.
- Add the almonds to the skillet and toast, stirring occasionally, until golden, about 1 minute. Serve the soup in small cups or bowls. Top with the shrimp, almonds and chives.
BUTTERNUT BISQUE
This is one of my favorite fall time soups since Butternut squash is a plenty! I learned this a while back from my grandmother, and it has always been a hit for squash newcomers. Or even those that despise it! As far as the ingredients, the rosemary and the chicken broth (you can use vegetable) are to taste. The amount of chicken broth that you use depends on how thick or thin you would like it to be. Enjoy the wonderful fall taste! As well, the servings are based upon hearty servings. This amount makes about 2 1/2 - 3 quarts of soup.
Provided by Sunday
Categories Winter
Time 2h40m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- ***BASE***.
- Heat up oil in a stock pot.
- While waiting for the oil to heat, mince the onion and bunch of rosemary.
- Once oil is heated put rosemary and onion in the stock pot.
- Turn heat to low.
- Take chicken broth and put in a separate pot. Put on low (even if using bullion to make broth).
- ***SQUASH***.
- Preheat oven to 375 degrees.
- Peel squash and chop off long end.
- Take long end and cut in half, then the halves in thirds to make even for baking.
- Cut bottom of squash in half in order to scoop out seeds.
- Scoop out seed and make sure to scoop all strings out.
- Cut bottom squash halves into thirds as done with longer squash parts.
- Place squash in baking dish (may need 2 dishes).
- Brush all squash with olive oil (or if you do not have a brush just drizzle and mix).
- Place the sprigs of rosemary in with the squash.
- Put squash into the oven and leave for approximately 70 - 90 minute Be sure to check squash at 60 minute and stick a fork in the larger pieces. If the fork goes through, it is done. The cooking time all depends on the size of the squash pieces. Larger take longer and smaller take less.
- When squash is done remove the rosemary sprigs and put aside.
- ***BISQUE***.
- Once squash is done, place it in the stock pot along with the base.
- Put enough chicken broth in the stock pot to cover at least half of the butternut squash. Let simmer for about 30 minute.
- Take a soup ladle and place the contents of the stock pot in your blender. Setting the blended parts into a separate container to cool. Be sure to blend well.
- **At this point taste to see if more rosemary is desired. If so, place the rosemary straight into the blender with the soup.**.
- **Also, this is when you should add more chicken broth to achieve your desired thickness. In order to not make it too thin, only add broth with sections of the bisque at a time, otherwise it could really turn out too thin.**.
- Once you are sure that all of the soup/bisque is well blended you can either place it back into the stock pot to heat for serving, or leave it in the containers enough to cool and then place in the fridge. Note: this taste really good the next day as well as at the time it is finished!
- Heat, serve and enjoy!
Nutrition Facts : Calories 208.1, Fat 9.5, SaturatedFat 1.5, Sodium 620.2, Carbohydrate 28.1, Fiber 4.8, Sugar 5.8, Protein 6.2
BUTTERNUT SQUASH BISQUE
Make and share this Butternut Squash Bisque recipe from Food.com.
Provided by retiree09
Categories < 30 Mins
Time 30m
Yield 1 pot, 6 serving(s)
Number Of Ingredients 10
Steps:
- If using fresh squash, peel, seed and cut in large chunks. If using frozen squash puree, let thaw. In a large saucepan, boil onion and fresh squash in lightly salted water, until just tender, or just boil onions till tender if using frozen squash puree. Drain well, then (quickly) puree, either with an immersion blender or by batches in a stand blender, together with butter, cream, maple syrup, apple cider, cinnamon and nutmeg. Add salt and pepper to taste. Heat thoroughly, and serve.
Nutrition Facts : Calories 552.5, Fat 45.6, SaturatedFat 28.6, Cholesterol 135.6, Sodium 241.8, Carbohydrate 38.3, Fiber 3.5, Sugar 19.8, Protein 2.8
BUTTERNUT SQUASH SOUP WITH CIDER CREAM
Categories Soup/Stew Milk/Cream Blender Fruit Vegetable Thanksgiving Apple Leek Butternut Squash Fall Sour Cream Simmer Bon Appétit
Yield Serves 10
Number Of Ingredients 13
Steps:
- Melt butter in heavy large saucepan over medium-high heat. Add squash, leeks, carrot and celery; sauté until slightly softened, about 15 minutes. Mix in apples, thyme and sage. Add stock and 1 cup cider and bring to boil. Reduce heat to medium-low. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.
- Working in batches, purée soup in blender. Return soup to pan. Boil remaining 1/2 cup cider in heavy small saucepan until reduced to 1/4 cup, about 5 minutes. Cool. Place sour cream in small bowl. Whisk in reduced cider. (Soup and cider cream can be made 1 day ahead. Cover separately and refrigerate.)
- Bring soup to simmer. Mix in whipping cream. Ladle soup into bowls. Drizzle with cider cream. Top with chives.
BUTTERNUT-CIDER BISQUE
Provided by Food Network
Categories appetizer
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a large pot and saute the onion, carrot, and celery until the carrot and celery are soft and the onion is translucent, about 5 minutes. Add the squash and thyme and saute until all of the vegetables are coated with oil, about 2 minutes. Add the stock and the 2 cups of cider and simmer until the squash is very soft, about 30 minutes. Remove from heat. Puree the mixture, in small batches, in a blender on medium speed until smooth and well blended. Place the pureed mixture into another pot and stir in either the cream, cider or stock to achieve the desired consistency. Add the salt and black pepper. Heat gently and serve.
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BUTTERNUT SQUASH BISQUE | BETTER HOMES & GARDENS
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- Peel, seed, and cube butternut squash. In 6-qt. Dutch oven melt butter over medium-high heat. Add fresh squash (if using frozen squash add with apples and broth), onion, carrot, celery, and garlic. Cook, stirring frequently, 10 minutes or until vegetables are tender. Add apples, broth, cider, and peppers. Bring to boiling; reduce heat. Cover; simmer 25 minutes or until vegetables and apples are tender. Remove from heat; cool slightly.
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- Place the reserved seeds and pulp from the butternut squash into a small sauce pan and cover with water. Bring to a simmer and cook over low heat to extract the flavor, approximately 10 minutes.
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