BUTTERNUT SQUASH BISQUE
Make and share this Butternut Squash Bisque recipe from Food.com.
Provided by MizzNezz
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In 3 qt saucepan, cover squash with water and cook until tender.
- Place in blender and puree.
- In the saucepan, melt butter, add onion and garlic.
- Cook until tender.
- Add pureed squash, broth, and spices.
- Heat to boiling; reduce heat and simmer 5 minutes.
- Add milk, heat through, stirring.
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
CHESTNUT AND BUTTERNUT SQUASH BISQUE (VEGAN)
Adapted from a recipe by Chestnut Charlie's in Lawrence, KS. Very "creamy" and comforting.
Provided by Prose
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Roast chestnuts as follows: cut a shallow X through the skin, place in a covered pan, and bake in the oven at 375 until the nuts are tender, about 30 minutes. Let cool about 5 minutes or so, then peel while still warm.
- Clean and cube the squash. Boil in salted water about 10 minutes or until tender. Let cool about 5 minutes, then pull of the peels.
- Heat the oil in a deep, heavy pan. Add onion, carrot, and celery, then season with salt and pepper. Cook about 3 minutes. Add the chestnuts, cover with broth and simmer gently until vegetables and chestnuts are quite soft. Add more broth, if necessary.
- Blend the mixture with an immersion blender, or in batches in a regular blender or food processor, to make a puree. Return to the pot and gently reheat. Add the soy milk and parsley. Do not boil. Serve with good French bread and salad.
Nutrition Facts : Calories 179.1, Fat 9.4, SaturatedFat 1.3, Sodium 25.3, Carbohydrate 24.9, Fiber 4.5, Sugar 5.3, Protein 2.5
SQUASH AND CHESTNUT BISQUE
For Grace Reade's family in Longview, Washington, this golden bisque is a firmly entrenched favorite.
Provided by Allrecipes Member
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Peel and seed squash; cut squash into 3/4-inch chunks. Peel onion and chop.
- In a 5- to 6-quart nonstick pan over medium-high heat, stir onion, celery, and butter until onion is limp, about 6 minutes. Add 1/2 cup chestnuts and stir until lightly browned, 3 to 4 minutes.
- Add squash and broth. Cover pan and bring to a boil over high heat. Reduce heat and simmer, uncovered, until squash mashes easily when pressed, 20 to 25 minutes. Add milk.
- In a blender, whirl soup, a portion at a time, until smooth. Return soup to pan, add salt to taste, and, if needed, stir over medium heat until steaming. Ladle into soup bowls and garnish with more chopped chestnuts, if desired.
Nutrition Facts : Calories 177.4 calories, Carbohydrate 24.8 g, Cholesterol 3.8 mg, Fat 6.7 g, Fiber 4.7 g, Protein 8.2 g, SaturatedFat 1.2 g, Sodium 400.9 mg, Sugar 6.6 g
BUTTERNUT SQUASH BISQUE
Nothing taste better than a nice Butternut Squash Bisque on a cold evening. Cook time includes pre- cooking the squash.
Provided by Barb G.
Categories Apple
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Rinse squash, cut in half lengthwise and scoop out seeds.
- Places halves cut side down in a 12 by 7 inch baking pan.
- Peel, halve and core apples, add to pan.
- along with 1/4 cup water.
- Bake in a 400 degree oven until squash is tender when pierced, about 45 minutes, When cool enough to handle, scoop out flesh of squash from peels, discard peel.
- In a blender or food processer, (I use a hand blender, works great, this way you can do it right in the pan),Blend squash,apples and broth until smooth.
- Pour into 3 to 4 quart pan.
- Add wine, cinnamon, nutmeg, ginger and chili flakes.
- Bring to a simmer over medium-high heat, and reduce heat to simmer, stirring occasionally to blend flavors, about 15 minutes.
- Add salt and pepper to taste, and stir in chives.
BUTTERNUT SQUASH BISQUE
Another easy bisque. Sooooooooooo good for you! Use milk or evaporated milk if you want to cut the fat. There isn't much even with the cream, but every little bit helps. Delicious.
Provided by Heartsong
Categories Low Protein
Time 1h20m
Yield 4 quarts, 16 serving(s)
Number Of Ingredients 14
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!
JAPANESE MUSHROOM, CHESTNUT & BUTTERNUT SQUASH PILAF
Delicious vegetarian recipe from Olive Magazine. You can use any type of mushroom you like, although the Japanese ones may give better flavor. The pre-cooked vacuum packed chestnuts work perfectly in this recipe.
Provided by Moor Driver
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put the rice, squash, chestnuts, soy sauce and mirin in a small sauce pan with a lid, lay the musrooms on the surface stalk side down. Pour the vegetable stock over the rice to cover it by about 1/4 inch, bring to a simmer, cover and cook for 15 minutes or until the rice is tender.
- Sprinkle with sesame seeds before serving.
Nutrition Facts : Calories 277.6, Fat 2.5, SaturatedFat 0.4, Sodium 302.8, Carbohydrate 57.7, Fiber 2.7, Sugar 1.7, Protein 5.8
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
More about "chestnut and butternut squash bisque vegan food"
SILKY, WARMING BUTTERNUT SQUASH & COCONUT MILK …
From elephantjournal.com
BUTTERNUT SQUASH BISCUITS [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
EASY VEGAN ROASTED BUTTERNUT SQUASH BISQUE "EN
From monsonmadethis.com
VEGAN BUTTERNUT SQUASH BISQUE | EXCELLENTLY IMPERFECT
From excellentlyimperfect.com
10 BEST VEGAN BUTTERNUT SQUASH RECIPES - YUMMLY
From yummly.com
4-INGREDIENT BUTTERNUT SQUASH BISQUE - PLANTIVORESPLANTIVORES
From plantivores.com
CHESTNUT AND BUTTERNUT SQUASH BISQUE (VEGAN) - GLUTEN FREE RECIPES
From fooddiez.com
SKINNY BUTTERNUT SQUASH AND RED PEPPER BISQUE (VEGAN
From easycookingwithmolly.com
BUTTERNUT SQUASH BISQUE WITH CRANBERRY GREMOLATA | VEGAN …
From veganheritagepress.com
BUTTERNUT BISQUE - JAZZY VEGETARIAN - VEGAN AND DELICIOUS!
From jazzyvegetarian.com
VEGAN BUTTERNUT SQUASH SOUP WITH CRISPY SAGE - THE ROASTED ROOT
From theroastedroot.net
10 BEST VEGAN BISQUE RECIPES | YUMMLY
From yummly.com
VEGAN CHESTNUT BISQUE RECIPE + VEGAN THANKSGIVING TIPS
From godairyfree.org
CHESTNUT AND BUTTERNUT SQUASH BISQUE VEGAN RECIPE - WEBETUTORIAL
From webetutorial.com
VEGAN BUTTERNUT SQUASH AMARANTH BISQUE - ORGANICGRAINS.COM
From organicgrains.com
BUTTERNUT SQUASH BISQUE WITH TURMERIC ROASTED GARBANZOS …
From onegreenplanet.org
SOUTHWESTERN BUTTERNUT SQUASH BISQUE – CHEF PRIYANKA: VEGAN …
From chefpriyanka.com
BUTTERNUT SQUASH AND BLACK BEAN BISQUE [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
VEGAN CURRIED BUTTERNUT SQUASH BISQUE - HEALTHY DELICIOUS
From healthy-delicious.com
CHESTNUT AND MUSHROOM CASSEROLE (A FESTIVE DISH ... - DEL'S …
From delscookingtwist.com
BUTTERNUT SQUASH BISQUE [LOW CARB] RECIPE - WANDERSPICE
From wanderspice.com
BUTTERNUT SQUASH BISQUE RECIPE | EAT SMARTER USA
From eatsmarter.com
VEGAN BUTTERNUT SQUASH BISQUE - VEGAN COOKING WITH LOVE
From vegancookingwithlove.com
VEGAN ROASTED BUTTERNUT SQUASH BISQUE - VEGAN YACK ATTACK
From veganyackattack.com
VEGAN BUTTERNUT SQUASH BISQUE - THE HANGRY CHICKPEA
From thehangrychickpea.com
VEGAN BUTTERNUT SQUASH RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
BUTTERNUT SQUASH BISQUE - HOW TO BE VEGAN | GOING VEGAN
From sexyfitvegan.com
VEGAN GOLDEN BUTTERNUT SQUASH BISQUE - BLISSFUL BASIL
From blissfulbasil.com
CREAMY MUSHROOM-CHESTNUT BISQUE {VEGAN!} – FLOATING KITCHEN
From floatingkitchen.net
ROASTED BUTTERNUT SQUASH AND CHESTNUTS [VEGAN] - ONE GREEN …
From onegreenplanet.org
VEGAN BUTTERNUT SQUASH RECIPES - HEARTY, COMFORTING AND TASTY!
From veganonboard.com
CHESTNUT AND BUTTERNUT SQUASH BISQUE (VEGAN) RECIPE - FOOD.COM
From pinterest.com
BUTTERNUT SQUASH & BACON BISQUE - KATE BATTISTELLI
From katebattistelli.com
VEGAN BUTTERNUT SQUASH AND APPLE BISQUE | WHOLEFULLY
From wholefully.com
SIMPLE VEGAN BUTTERNUT SQUASH BISQUE — VEGCENTRIC DIETITIAN
From vegcentricdietitian.com
CHESTNUT AND BUTTERNUT SQUASH BISQUE (VEGAN) (KITCHENPC)
From kitchenpc.com
PROTEIN-PACKED VEGAN BUTTERNUT SQUASH BISQUE
From heathermangieri.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love