Roasted Butternut Squash And Chicken Bisque Food

ROASTED BUTTERNUT SQUASH AND SWEET POTATO BISQUE WITH SMOKED APPLEWOOD BACON

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.

BUTTERNUT SQUASH BISQUE

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 AND BOURBON BISQUE

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-CIDER BISQUE

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.

BUTTERNUT SQUASH AND ROASTED-GARLIC BISQUE

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.

BUTTERNUT SQUASH SOUP OR BISQUE (ROASTING METHOD)

Steps:

• ROASTING: preheat oven to 450. Peel and dice squash into 1/2 inch pieces (see tip at end). Dice onion into 1/2 inch pieces. Toss squash and onion with olive oil and spread pieces onto a large flat baking pan. Season with salt and pepper. Roast for 20 minutes - add diced apple - and continue roasting another 10-20 minutes (30-40 total roasting time).
• Tip: while you are roasting, make some "cheese toasts". Put some shredded cheese on top of bread rounds (we like gruyere or parmesan). Bake 10-15 minutes until crispy. These cheese toasts are fantastic soup toppers!
• Place roasted mixture into blender with about half the chicken broth; puree (keep hand on lid because hot liquids can cause the top to "explode" off with built up steam). Add remaining chicken broth, half-and-half, and herbs; puree.
• Transfer mixture to saucepan; reheat gently.
• Serve with a dollop of sour cream and croutons.
• TIP: to prepare squash, first cut squash in half horizontally. Place flat end onto cutting board to stabilize squash and use a peeler to remove skin. Remove seeds. Then cut into lengths, and then into diced pieces.
• NOTE: if you have leftover mashed potatoes from Thanksgiving, add about 1/2 cup, which will thicken the soup and add a nice smoothness.

BUTTERNUT SQUASH BISQUE

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.

SAVORY ROASTED BUTTERNUT SQUASH BISQUE SOUP

Steps:

• Preheat oven to 400 degrees.
• Cut the unpeeled squash and sweet potatoes length ways and remove seeds and membrane from the squash.
• Peel and quarter the onion.
• Peel the garlic cloves.
• Rub the squash, sweet potatoes, onion and cloves with sunflower oil.
• Place them on a foil lined roasting pan, suitable to catch drips.
• Roast vegetables for 1 hour or until fork tender.
• Check oven at 15 minute intervals to take out onions and garlic before they burn.
• Add water to onion soup mix according to directions.
• Remove vegetables and cool to touch.
• Spoon the soft meat out of the skins of the sweet potatoes and squash and put in mixing bowl.
• Mix the large vegetables with an Immersion blender and with the sweetened condensed milk. If the bisque is sweet enough with the milk, you can eliminate the applesauce in the next step.
• Add the onion, smashed garlic cloves, pepper and apple sauce and 2 T. cinnamon to the mix and continue to blend.
• Add 1/2 cup or more of the onion soup mix in increments to thin the bisque, until the desired consistency and taste is reached. If the needed amount of soup is too strong, substitute water as the remaining liquid needed for desired consistency. Blend until creamy.
• Garnish, upon the request of each guest, with the remaining roasted cinnamon powder.

BUTTERNUT SQUASH AND ROASTED-GARLIC BISQUE

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.

BUTTERNUT SQUASH AND ROASTED RED PEPPER BISQUE

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.