Rosemary Butternut Bisque Recipes

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.

Steps:

• Melt butter in a pot over medium-low heat. Add onions and a large pinch of salt. Cook and stir until onions have softened but not taken on any color, about 10 or 15 minutes.
• Cut off ends of squash. Carefully cut squash in half lengthwise and remove the seeds. Peel the squash with a vegetable peeler. Cut into chunks.
• Raise heat under pot to medium-high. Stir in tomato paste; cook and stir until mixture begins to caramelize and turn brown, about 2 minutes. Add squash, chicken broth, 1 teaspoon salt, and cayenne pepper. Bring to a simmer; reduce heat to medium-low and simmer until squash is very tender, 15 to 25 minutes. Reduce heat to low. Blend with an immersion blender until very smooth. Stir in cream and maple syrup; add more salt if needed.
• Ladle into serving bowls. Garnish with a swirl of cream, and a sprinkle of chives and pomegranate seeds.

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.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix butternut squash cubes, garlic, rosemary, olive oil, salt, and black pepper until well coated. Spread mixture into a large baking dish.
• Bake in preheated oven until squash is caramelized and golden brown, 45 to 50 minutes.

Steps:

• Preheat the oven to 375 degrees. Place the squash on a baking sheet and roast until tender, about 25 minutes. Transfer to a large saucepan and add the chicken broth, rosemary and orange zest. Bring to a boil over medium-high heat. Reduce heat and simmer for 30 minutes.
• Place the mixture in a food processor and process until smooth. Stir in the salt and pepper. Ladle the soup into bowls and swirl a little of the cream into each bowl if desired. Serve immediately.

Steps:

• In a large saucepan, saute carrots, celery, leeks and jalapeno in butter for 10 minutes. Add the squash, broth and ginger; bring to a boil. Reduce heat; cover and simmer until squash is tender, about 25 minutes. , Cool until lukewarm. In a blender or food processor, puree squash mixture in small batches until smooth; return to pan., Add cream, salt and pepper; mix well. Heat through but do not boil. Garnish with pecans.

Steps:

• ***BASE***.
• Heat up oil in a stock pot.
• While waiting for the oil to heat, mince the onion and bunch of rosemary.
• Once oil is heated put rosemary and onion in the stock pot.
• Turn heat to low.
• Take chicken broth and put in a separate pot. Put on low (even if using bullion to make broth).
• ***SQUASH***.
• Preheat oven to 375 degrees.
• Peel squash and chop off long end.
• Take long end and cut in half, then the halves in thirds to make even for baking.
• Cut bottom of squash in half in order to scoop out seeds.
• Scoop out seed and make sure to scoop all strings out.
• Cut bottom squash halves into thirds as done with longer squash parts.
• Place squash in baking dish (may need 2 dishes).
• Brush all squash with olive oil (or if you do not have a brush just drizzle and mix).
• Place the sprigs of rosemary in with the squash.
• Put squash into the oven and leave for approximately 70 - 90 minute Be sure to check squash at 60 minute and stick a fork in the larger pieces. If the fork goes through, it is done. The cooking time all depends on the size of the squash pieces. Larger take longer and smaller take less.
• When squash is done remove the rosemary sprigs and put aside.
• ***BISQUE***.
• Once squash is done, place it in the stock pot along with the base.
• Put enough chicken broth in the stock pot to cover at least half of the butternut squash. Let simmer for about 30 minute.
• Take a soup ladle and place the contents of the stock pot in your blender. Setting the blended parts into a separate container to cool. Be sure to blend well.
• **At this point taste to see if more rosemary is desired. If so, place the rosemary straight into the blender with the soup.**.
• **Also, this is when you should add more chicken broth to achieve your desired thickness. In order to not make it too thin, only add broth with sections of the bisque at a time, otherwise it could really turn out too thin.**.
• Once you are sure that all of the soup/bisque is well blended you can either place it back into the stock pot to heat for serving, or leave it in the containers enough to cool and then place in the fridge. Note: this taste really good the next day as well as at the time it is finished!
• Heat, serve and enjoy!