ROASTED BUTTERNUT SQUASH AND SWEET POTATO BISQUE WITH SMOKED APPLEWOOD BACON
I tried out for the show 'Master Chef' this past October in New York City. One of my fellow contestants made a pumpkin soup with applewood bacon. He made it to the next round, but sadly I did not. This is my rendition of his soup. I made it my own by using butternut squash and sweet potato and made it richer by turning this into a bisque. I hope you enjoy it as much as I did. Please share your comments. For less-fat option substitute half-and-half with milk or nonfat half-and-half.
Provided by Donald
Categories Soups, Stews and Chili Recipes Bisque Recipes
Time 1h45m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine squash, sweet potatoes, olive oil, salt, and pepper together in a bowl; toss to coat. Pour out onto a baking sheet.
- Bake in the preheated oven, flipping the vegetables once, until slightly caramelized and tender, about 60 minutes.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until slightly crisp, 7 to 10 minutes. Reserve 1 tablespoon bacon drippings. Drain the bacon slices on paper towels; crumble bacon.
- Heat bacon drippings and butter together in Dutch oven over medium heat. Saute onion and butter in hot butter mixture until onion is translucent, 7 to 10 minutes.
- Pour the white wine into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook until white wine is reduced by half, 3 to 5 minutes.
- Stir roasted squash mixture into onion mixture; add stock and bring to a boil. Reduce heat to low and simmer until all vegetables are tender, about 10 minutes.
- Pour vegetable mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to Dutch oven.
- Stir half-and-half into pureed soup; cook and stir over medium-low heat until soup is warmed through, about 5 minutes. Stir nutmeg into soup; season with salt and pepper to taste. Ladle into bowls and top each with crumbled bacon.
Nutrition Facts : Calories 282.1 calories, Carbohydrate 30.1 g, Cholesterol 31.2 mg, Fat 14.6 g, Fiber 4.4 g, Protein 7.5 g, SaturatedFat 6.2 g, Sodium 788.1 mg, Sugar 6.4 g
BUTTERNUT SQUASH-SWEET POTATO GINGER BISQUE
This soup is perfect in winter-time. The root vegetables are comforting and the ginger is warming. Increase or decrease the amount of ginger to suit your taste. Chicken or vegetable stock may be substituted for the water. Either a blender or food processor can be used to puree the soup. If desired, add cream instead of yogurt to enrich the taste.
Provided by B.J.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Place the squash, sweet potatoes, onion, ginger, and garlic in a large pot. Pour in enough water to cover the vegetables. Bring to simmer over medium heat, and cook until vegetables are tender and can be easily pierced with a fork, 30 to 45 minutes.
- Remove pot from heat. Place soup in batches into a blender or the bowl of a food process. Pulse until smooth. Return soup to pot, and whisk in yogurt. Season with salt and pepper to taste. If necessary, reheat soup over low heat, but do not allow to boil.
Nutrition Facts : Calories 206.6 calories, Carbohydrate 47.3 g, Cholesterol 1.8 mg, Fat 0.7 g, Fiber 7.1 g, Protein 5.4 g, SaturatedFat 0.4 g, Sodium 110.9 mg, Sugar 11.8 g
GINGER BUTTERNUT SQUASH BISQUE
This soup is filling enough for my husband, and it's vegetarian, which I love. The couple who introduced us made it for us on a freezing night and we've been hooked ever since. -Cara McDonald, Winter Park, Colorado
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. Cut squash lengthwise in half; remove and discard seeds. Place squash in a greased shallow roasting pan, cut side down. Roast 40-45 minutes or until squash is tender. Cool slightly., In a large saucepan, heat oil over medium heat. Add carrots and onion; cook and stir until tender. Add garlic, ginger and curry powder; cook and stir 1 minute longer. Add broth; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until carrots are tender. , Scoop flesh from squash; discard skins. Add squash, coconut milk, salt and pepper to carrot mixture; bring just to a boil, stirring occasionally. Remove from heat; cool slightly. Process in batches in a blender until smooth., Return to pan; heat through. Top servings with rice, coconut, peanuts and cilantro.
Nutrition Facts : Calories 386 calories, Fat 21g fat (14g saturated fat), Cholesterol 0 cholesterol, Sodium 749mg sodium, Carbohydrate 48g carbohydrate (10g sugars, Fiber 10g fiber), Protein 7g protein.
BUTTERNUT SQUASH BISQUE
This butternut squash bisque is a great way to get folks to eat veggies. They only know how wonderful it tastes and pretty it looks! -Dianna Wacasey, Houston, Texas
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 279 calories, Fat 15g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 715mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 5g fiber), Protein 3g protein.
SWEET POTATO AND BUTTERNUT SQUASH SOUP WITH GINGER
This silky fall/winter puree tastes rich, though there is no cream or butter in it.
Provided by Martha Rose Shulman
Time 1h
Yield Serves 6
Number Of Ingredients 8
Steps:
- Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes, or until all of the ingredients are thoroughly tender.
- Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Return to the pot and stir with a whisk to even out the texture. Heat through, adjust salt and add pepper to taste.
Nutrition Facts : @context http, Calories 157, UnsaturatedFat 2 grams, Carbohydrate 33 grams, Fat 2 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 1033 milligrams, Sugar 6 grams, TransFat 0 grams
SWEET BUTTERNUT SQUASH
Make and share this Sweet Butternut Squash recipe from Food.com.
Provided by Miss Erin C.
Categories Vegetable
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Cut the squash in half and take out the seeds.
- Bake at 350 for 30 minutes with the cut side down.
- Turn over and put half of the sugar and half the butter in each squash, bake for 30 more minutes.
- Salt and pepper if desired.
Nutrition Facts : Calories 769.8, Fat 35.1, SaturatedFat 22, Cholesterol 91.6, Sodium 342.3, Carbohydrate 120.3, Fiber 11.3, Sugar 65.9, Protein 6.1
THAI BUTTERNUT SQUASH AND CORN BISQUE
Ready to shake up the Thanksgiving standards? This is a great way to do it: posted in Barbara Fisher's blog, Tigers and Strawberries (http://www.tigersandstrawberries.com/). The flavors of this soup are amazing-it is somewhere between the tangy-spicy herbal flavor of Tom Kha Gai and the best butternut squash or sweet potato soup you have ever had with a little Thai curry mixed in for fun. It is spicy, sweet, tangy and rich all at the same time without being heavy or overly filling. And it's vegan. How can it be velvety smooth without much in the way of rich coconut milk and absolutely no cream? It was the addition of the potato that does it. This is a trick she learned when she was cooking for vegan clients as a personal chef. A good creamy boiling potato like a Red Bliss or Yukon Gold will thicken soups and make them velvety smooth if they are pureed, all without adding fat or any dairy products at all.
Provided by East Wind Goddess
Categories Vegetable
Time 1h20m
Yield 8 , 8 serving(s)
Number Of Ingredients 20
Steps:
- Put the coconut milk and stock in a medium sized pot and add the lemongrass, galangal and lime leaves. Add the Thai red curry paste and paprika, then bring to a simmer over medium heat. Turn the heat down to low and cook for 1/2 hour while you prepare the other ingredients. After the half hour is up, add the vegetables, garlic and ginger (but not the corn kernels) and cook over low heat until the vegetables are fully cooked and soft, but not falling apart.
- Remove about a cup to a cup and a half of the liquid and set aside. Remove the galangal, lemongrass and lime leaves and discard. Puree the rest of the ingredients right in the pot, and add back some or all of the liquid you set aside. Stir n the corn kernels and season to taste with soy sauce or fish sauce. Turn off heat and add lime juice to taste, then garnish with the cilantro leaves and sliced chilies and scallion tops.
- Makes enough to feed four adults as a main dish with a salad and a bread, or enough for eight first course portions.
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- Heat oil in a large pot and add thai green curry paste. Saute for 2-3 minutes till fragrant and add onions. Cook the onions till slightly translucent and add the carrots. Cook the carrots till they soften and add the butternut squash, sweet potato, coconut milk, water (whisk together the coconut milk and water and add it to the pot) and salt. Bring this to a boil, and then reduce the heat to a simmer. Cover and cook for 20-25 minutes till the butternut squash and sweet potato have softened and can be easily smashed with the back of a spoon. Add a little more water in between if necessary. Mix in the fish sauce.
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- Heat coconut oil in a dutch oven or large stock pot over medium-low heat. Add onion to pot and cook until translucent (5-7 minutes).
- Add in the butternut squash, sweet potato, apple, vegetable broth, cinnamon, curry powder, ginger, and nutmeg. Gently stir.
- Turn up the heat to medium-high, cover, and cook for 20-25 minutes or until veggies are fork-tender. Turn off heat.
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