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 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 SOUP OR BISQUE (ROASTING METHOD)
What makes this soup so flavorful is that you roast the veggies in advance (squash, onions, apple). The roasting process concentrates and caramelizes the flavors. Then after roasting, it's a simple process to puree all the ingredients in a blender or processor. Just before serving, reheat and serve with croutons and a dollop of sour cream. We like this soup served the day after Thanksgiving with turkey sandwiches and a side dish of cranberry relish.
Provided by CookinDiva
Categories Low Protein
Time 50m
Yield 10 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 121.9, Fat 5.1, SaturatedFat 2.2, Cholesterol 8.9, Sodium 462.6, Carbohydrate 15.8, Fiber 2.5, Sugar 4.8, Protein 4.8
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
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
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
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.
SAVORY ROASTED BUTTERNUT SQUASH BISQUE SOUP
This is a vitamin rich, naturally low calorie, high fiber, creamy indulgent bisque, that is guaranteed to warm you on these cold lingering days of Winter and Spring and just anytime you need some good comfort food. This recipe is easy to make, because you don't have to peel and dice the squash and sweet potatoes before roasting. You simply scrape the tender meat out of the skins. Panera Breads is where I had my first Butternut Squash Soup and I fell in love. I believe they use pumpkin in their recipe. I saw a recipe on the internet using sweet potatoes and I tweaked it to come up with this recipe.
Provided by Sharon B.
Categories Lunch/Snacks
Time 1h15m
Yield 1/2 cup servings, 10 serving(s)
Number Of Ingredients 10
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.
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ROASTED BUTTERNUT SQUASH BISQUE RECIPE - SAVORING TODAY
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Ratings 2Category SoupCuisine AmericanTotal Time 1 hr 40 mins
- Heat oven to 375°F. Halve butternut squash and scoop out the seeded cavity with a spoon. Use a fork to poke holes in the open face of the squash. Slather with 2 tbsp coconut oil - leave a small pool of oil where the seeds used to be. Line a rimmed baking sheet with foil or parchment and place squash face side up on baking sheet. Depending on the size of the squash, let it roast for 1 hour to 1 hour 20 mins. About 45 mins in, I like to take it out and brush the pooled coconut oil over the whole face of the squash. It’s done when you can easily stick a fork in the flesh. Remove from the oven and let it cool.
- While waiting for the squash to cool, heat 2 tablespoons coconut oil over med-high heat in a 6-quart pot. Saute the onion, shallot, carrots, spices, salt, and pepper; saute 6-8 minutes until tender. You can test this with a fork. The carrots may take a bit longer than the onions and it's going to smell REALLY good.
- Once cooled enough to handle, scoop the butternut squash out of its skin and add it to the carrot and onion mixture. Cook for another 5 minutes, stirring occasionally, before adding the stock. Add the stock, bring to a boil, and then reduce heat to simmer for 10 minutes to integrate all those lovely spices.
- Carefully transfer the soup to a heat-safe blender or food processor to puree the soup, or use a hand blender to blend the soup right in the pot. Puree the soup until completely smooth and then pour it back into the pot.
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