Butternut Squash Chipotle Bisque Food

BUTTERNUT SQUASH SOUP WITH CHIPOTLE CREAM

Steps:

• Preheat the oven to 400 degrees F.
• Using 1 tablespoon of the olive oil, grease the sliced surface of the squash and season with salt and pepper, to taste. Arrange on a baking sheet and roast until very tender, about 45 minutes. Remove from the oven and let cool.
• In a large heavy pot over medium-high heat, add the remaining olive oil, onion, celery, and carrot, then season with a pinch of salt. Saute until just tender, about 10 minutes. Add the garlic and saute for 2 minutes. Scoop the butternut squash flesh into the pot and stir. Add 4 cups of the chicken broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer until the vegetables are very tender, about 30 minutes.
• Turn off the heat and using an immersion blender, carefully puree the soup until very smooth. If necessary, add more of the remaining stock to create desired consistency. Mix in 2 teaspoons of the chipotle into the soup, and season with salt and pepper, to taste.
• In a small bowl, mix together 1 teaspoon of chipotle and the sour cream. Season the chipotle cream with salt and pepper, to taste. Transfer the soup to bowls. Top each with a dollop of chipotle cream and serve.

BUTTERNUT BISQUE

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.

BUTTERNUT SQUASH BISQUE

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.

BUTTERNUT SQUASH BISQUE

Steps:

• In a roasting pan, toss 3 cups of squash, orange juice and brown sugar; add cinnamon. Cover and bake at 450° for 30-40 minutes or until squash is tender. Discard cinnamon; drain squash, reserving cooking liquid. Set squash and liquid aside. , In a Dutch oven, saute the leeks, apple and onion in butter until tender. Add broth; bring to a boil. Stir in cooked squash; cook for 5 minutes. Add the cream, salt and pepper; heat through. Cool slightly. , In a blender, process soup in batches until smooth. Return all to the pan; heat through (do not boil). , Cut remaining squash into 1/4-in. cubes. In a large skillet, saute squash cubes in oil and reserved cooking liquid until squash is tender and liquid has evaporated. Ladle soup into bowls. Garnish with squash cubes.

ORANGE AND CHIPOTLE-KISSED BUTTERNUT SQUASH BISQUE

Steps:

• If using a dried chipotle, soak in very hot water for 30 minutes. Drain and set aside.
• Heat the olive oil in a large pot over medium heat. Add onion, cover and cook until softened, about 5 minutes. Add squash, celery and salt to taste. Cook, stirring, until softened slightly, about 5 minutes. Add stock, cover and cook until vegetables are soft, about 15 minutes.
• In a blender or food processor, puree the chipotle. Working in batches, add the orange juice concentrate and squash mixture and process until smooth. Return the soup to the pot and heat through. Taste, adjust seasoning and serve hot, garnished with the pumpkin seeds, if desired.

BUTTERNUT SQUASH CHIPOTLE BISQUE

Steps:

• Preheat the oven to 400°F.
• Cut the squash in half lengthwise. Scoop out the seeds, discarding as much stringy pulp as possible, put them in a sieve, and rinse them under cold running water. Set the seeds aside.
• Using 1 tablespoon of the olive oil, grease a glass baking dish. Place the butternut squash in the dish, cut side down. Pierce the squash all over with a fork. Roast for 45 minutes, or until very tender. Let it cool.
• Heat the remaining 2 tablespoons oil in a large heavy pot over medium-high heat. Add the onion, celery, and carrot. Sauté for 10 minutes, or until just tender. Add the garlic and sauté for 2 minutes. Scoop the flesh of the butternut squash into the pot and stir. Add the chicken broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 30 minutes, or until the vegetables are very tender.
• Meanwhile, heat a small pan over medium-low heat. Add the reserved squash seeds and toast, stirring occasionally, for 30 minutes, or until crunchy. Season the seeds heavily with salt. Set them aside to cool.
• Let the soup cool slightly, and then puree it in batches in a blender until very smooth. Return the soup to the pot and keep it warm over medium-low heat. Mix in 2 teaspoons of the chipotle.
• Stir the crema and the remaining 1 teaspoon chipotle together in a small bowl. Season the chipotle cream with salt and pepper.
• Transfer the bisque to individual bowls, and top each serving with a dollop of chipotle cream and a sprinkling of toasted squash seeds.
• tip
• Did you know that chipotle chile are dried smoked jalapeños? The heat of canned chipotles varies by brand, if they are too spicy for your taste buds. Use the adobo sauce that accompanies them instead.
• Crema
• Mexican crema is Mexico's version of crème fraîche, unpasteurized fresh cream thickened by naturally occurring bacteria. Crema is used as a topping in many dishes in Mexico, such as tostadas, enchiladas, chilaquiles, and moles. Because it is unpasteurized, you won't find the real thing on this side of the border, but the pasteurized Mexican cremas in your grocery store are fine for drizzling over finished dishes, as is sour cream.

CHIPOTLE BUTTERNUT SQUASH SOUP

Steps:

• In a large saucepan, saute the squash, carrot, onion and cumin in oil for 10 minutes. Add garlic; cook 1 minute longer. Add 1-1/2 cups broth; bring to a boil. Reduce heat. Cover and simmer for 10-12 minutes or until vegetables are tender; cool slightly. , Transfer mixture to a blender; add the tomatoes, cream cheese, basil, chipotle pepper and remaining broth. Cover and process for 1-2 minutes or until smooth. , Return to the saucepan; stir in the beans, corn and spinach. Cook and stir until spinach is wilted and soup is heated through. If desired, sprinkle with fresh sage.

BUTTERNUT SQUASH BISQUE

Steps:

• Combine the squash, shallots, onion, pepper, nutmeg, garlic, bouquet garni and chicken stock in a large saucepan. Cook over medium heat until the squash is tender, about 20 minutes. Drain, reserving the liquid, discard the bouquet garni and puree in a food processor.
• Melt the butter in a heavy saucepan. Whisk in the flour, and cook over low heat for 5 minutes, whisking constantly. Gradually whisk in the reserved cooking liquid, and bring to a boil; then, stirring constantly, add the squash puree.
• Stir in the half-and-half, and season with salt and pepper. Garnish each serving with a sprinkling of freshly ground nutmeg.

BUTTERNUT SQUASH BISQUE

Steps:

• Drizzle squash, onions, peppers, and garlic with olive oil and toss til coated. Sprinkle with Tony's and roast at 425 for 45 minutes to an hour until tender and slightly carmelized, but not burnt.
• Add salt and pepper to carrots and celery in 4 cups water, bring to a boil, reduce to simmer and simmer until tender, 20 to 30 minutes.
• Combine the two and blend with an immersion blender or carefully in a blender.(If you use a blender, start on low with lid on, do not overfill, cover with a cloth and blend slowly in batches).
• If your bisque is not as thick as you like, you may thicken with a little cornstarch at this point, added to your half and half. Start with half of your half and half with some cornstarch. Then if you want to add more, you can.
• You probably won't need any. It is entirely to the thickness that you desire.
• If you want your bisque thinner, add more milk or extra broth and adjust it to the thickness you like.
• Adjust seasonings. Add salt and pepper to taste. Cayenne pepper if desired.
• Enjoy!