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 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
BUTTERNUT SQUASH AND ROASTED-GARLIC BISQUE
Categories Soup/Stew Milk/Cream Garlic Appetizer Roast Thanksgiving Dinner Butternut Squash Fall Simmer Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 12 servings
Number Of Ingredients 10
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.
GARLIC BUTTERNUT BISQUE
With its pleasant squash and garlic flavor and golden-orange color, this rich and creamy soup is sure to be a hit whether you serve it for an everyday meal or a holiday dinner. -Della Clarke Vista, California
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 9 servings (3 quarts).
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. Remove papery outer skin from garlic bulbs, but do not peel or separate the cloves. Cut off top of garlic bulbs, exposing individual cloves; brush with oil. Wrap each in foil. Bake 30-35 minutes or until cloves are soft. Unwrap and cool 10 minutes. , Meanwhile, in a 6-qt. stockpot, heat 1/2 cup butter over medium-high heat. Add onions, carrots and celery; cook and stir until tender. Stir in squash, broth and 2 tablespoons sage; bring to a boil. Reduce heat; simmer, uncovered, 25-30 minutes or until squash is tender. Remove from heat; cool slightly., Squeeze garlic from skins into a small bowl; mash with a fork and stir into soup. In batches, process soup in a blender until smooth; return to pan., Stir in 1/2 cup cream, salt, pepper and remaining butter; heat through. If desired, garnish servings with additional cream and sage.
Nutrition Facts : Calories 313 calories, Fat 22g fat (13g saturated fat), Cholesterol 61mg cholesterol, Sodium 1192mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 7g fiber), Protein 5g protein.
BUTTERNUT SQUASH AND ROASTED RED PEPPER BISQUE
This is a hearty and very tasty winter soup. I like it thick and creamy but the texture can be adjusted with a little extra broth. Hope you enjoy it as much as my family and I do.
Provided by Chef Erfolg
Categories Peppers
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400°F.
- Put olive oil in a Pyrex baking dish and lay out the red pepper (skin side up) and roast for 30 minutes.
- Melt butter in a very large skillet over medium heat and add garlic to saute.
- When garlic is soft and aromatic add the cubed squash and stir well to cover with the butter and garlic.
- As soon as the butter cooks away and the pan starts to glaze add the broth and bring to a boil.
- Add the roasted pepper.
- Season with white pepper, creole and salt to taste and stir well.
- Reduce and simmer for 20 minutes, occasionally mashing the squash with a wooden spoon.
- When all is soft, take a hand mixer and blend in the skillet.
- Add cream, stir and remove from heat.
- Put garlic cheese toast rounds in the bottom of a shallow soup bowl and ladle soup on top.
- Make the yummy sound.
Nutrition Facts : Calories 892.5, Fat 61.7, SaturatedFat 30.6, Cholesterol 160, Sodium 483.8, Carbohydrate 82.3, Fiber 12.6, Sugar 18.9, Protein 14.5
CURRIED BUTTERNUT SQUASH AND APPLE BISQUE
This is the most requested recipe I make, it is the perfect fall and winter soup. Warning: Don't make it for Thanksgiving as people will fill up on it and be unable to eat the rest of the meal!
Provided by Gregg Bracke
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 3h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place squash onto a baking sheet cut-side down.
- Bake squash in preheated oven until the skin loosens from the flesh, about 40 minutes.
- Heat olive oil in a 5-quart stockpot over medium-high heat. Cook and stir onion and garlic in hot oil until the onion is translucent, 5 to 7 minutes. Add vegetable stock, curry sauce, and apples to the stockpot; bring to a simmer, stirring frequently. Reduce heat to medium-low.
- Cut squash into 1-inch cubes; add to the stockpot. Bring the mixture again to a simmer, place a cover on the pot, and cook, stirring once every 15 minutes, until the squash is tender and breaks apart easily when stirred, about 2 hours.
- Remove pot from heat and blend soup with an immersion blender until completely pureed. Pour coconut cream into the soup; continue blending until creamy. Top each serving with toasted pine nuts and a couple of leaves of cilantro.
Nutrition Facts : Calories 602.7 calories, Carbohydrate 61.8 g, Fat 40.6 g, Fiber 15.6 g, Protein 10.4 g, SaturatedFat 31.4 g, Sodium 584.1 mg, Sugar 15.9 g
GARLIC ROASTED BUTTERNUT SQUASH
Make and share this Garlic Roasted Butternut Squash recipe from Food.com.
Provided by Lori Mama
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Peel and discard seeds of the squash.
- Clean out peppers
- Cube vegetables in small dice and place in large bowl.
- Peel and mince garlic and add to squash.
- Add the oil, rosemary, cheese, salt and pepper.
- Mix all together well and place in a greased baking dish.
- Bake uncovered at 350°F for 1 hour.
Nutrition Facts : Calories 222.3, Fat 9.6, SaturatedFat 3.5, Cholesterol 14.7, Sodium 265, Carbohydrate 28.9, Fiber 5.1, Sugar 6, Protein 8.9
ROASTED BUTTERNUT SQUASH AND CHICKEN BISQUE
A delicious and creamy fall favorite. I came up with this recipe on my own, but it was definitely influenced by the plethora of delicious butternut squash soups I've tried before. Hope you enjoy!
Provided by babygirl6109
Categories Low Cholesterol
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350. Cut each squash in half length wise and remove seeds. Place squash flesh side down on a greased cookie sheet. Bake for 45-60 minutes or until skin side is brown and bubbly and flesh side is golden brown.
- While squash is roasting, peel and cube onion, chop celery, peel and halve garlic cloves, and peel and chop carrots. (It doesn't really matter how big you make everything, because it gets blended later. The only thing to keep in mind is the bigger the pieces, the longer it takes to get cook.).
- Melt the butter in a large stock pot. Add the onion, celery, and garlic. Cook until everything is beginning to get soft and has a little color. Add stock and bring to a boil. Add carrots. Reduce heat and simmer until carrots begin to soften.
- At this point, you have 2 options. The chicken can be blended along with everything else (sounds a little weird, but I promise it is delicious), or you can add the chicken after blending. If you are going to blend the chicken: Cube it (again size isn't a huge issue for this option) and add it to the simmering pot. Simmer until the chicken is cooked through and the carrots are soft.
- Take squash out of oven and let cool until you can handle it. Using a spoon, scoop the cooked flesh out of the skin. Add it to the simmering pot. Simmer until the squash has broken down. Remove from heat and let cool slightly.
- In small batches, blend soup until smooth. (Because you are blending something hot, you will want to take the center out of the lid of your blender to vent it. Cover the hole by holding a folded up kitchen towel over it.) Once you've got all of it blended, put the blended soup back in the pot.
- If you didn't blend the chicken, this is where you would cube it small and add it in, simmering until it's cooked through.
- Add salt and pepper to taste. At this point, I add brown sugar, but you don't have to. Also, you can add whipping cream, but I find it's creamy enough without it and I don't miss it.
Nutrition Facts : Calories 174.3, Fat 2.8, SaturatedFat 1.4, Cholesterol 27, Sodium 83.1, Carbohydrate 29, Fiber 5.1, Sugar 8.6, Protein 11.2
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