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 WITH SHRIMP
Provided by Food Network Kitchen
Categories appetizer
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F. Toss the squash with 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of black pepper on a baking sheet; spread in a single layer. Roast until tender and browned, about 30 minutes.
- Meanwhile, heat 2 tablespoons butter in a large pot over medium heat. Add the leek, carrots, garlic, marjoram, bay leaf, 1 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables are tender and golden, about 5 minutes. Stir in the roasted squash, chicken broth and 2 cups water; bring to a simmer. Cook until the carrots are tender, about 20 minutes. Discard the marjoram sprigs and bay leaf. Puree the soup in the pot using an immersion blender until smooth (or puree in a regular blender in batches).
- Melt the remaining 3 tablespoons butter in a medium skillet over medium heat. Cook, swirling the pan, until browned, about 5 minutes. Add the browned butter to the soup and puree again; reserve the skillet. Gently reheat the soup over medium-low heat; thin with water if necessary. Season with salt and cayenne.
- Wipe out the reserved skillet, add the remaining 1 tablespoon olive oil and set over high heat. Lightly season the shrimp with salt and add to the skillet. Cook, turning once, until the shrimp are browned around the edges, 3 to 4 minutes. Remove to a plate.
- Add the almonds to the skillet and toast, stirring occasionally, until golden, about 1 minute. Serve the soup in small cups or bowls. Top with the shrimp, almonds and chives.
BUTTERNUT BISQUE
Your guests don't need to know you whipped up this elegant autumnal soup in a blender and stashed it in the freezer.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 117 g, Fat 5 g, Fiber 2 g, Protein 3 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
Provided by Sam Sifton
Categories soups and stews, appetizer
Time 1h10m
Yield Serves 4
Number Of Ingredients 19
Steps:
- In a large saucepan set over medium heat, melt the butter until it foams. Add the squash, fennel, ginger and garlic and cook slowly until soft, about 15 minutes. Sprinkle in the flour and stir, then cook for 5 or 6 minutes to incorporate.
- Meanwhile, in a large pan set over medium-high heat, fry the bacon until crisp. Remove and drain over paper towels. Reserve.
- Add the vermouth and cognac to deglaze the first pan, and reduce the liquids until the pan is almost dry. Add the tomato juice and reduce it by half, approximately 3 minutes. Add the stock, anise and cardamom and simmer until it has reduced by roughly half, about 30 minutes. When the bisque has reduced, remove from heat and stir in the tarragon. Cover and steep for 5 minutes. Whisk in the crème fraîche, then strain bisque through a fine-meshed sieve or chinois.
- Season with salt, lime juice and cayenne. Serve immediately with a slice of crisp bacon over the top, and a sprinkle of pumpkinseeds.
Nutrition Facts : @context http, Calories 402, UnsaturatedFat 11 grams, Carbohydrate 28 grams, Fat 25 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 11 grams, Sodium 1414 milligrams, Sugar 5 grams, TransFat 0 grams
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.
WINTER SQUASH BISQUE
Acorn squash gives this soup its unmistakable Fall and Winter flavor. This will make 12 side servings.
Provided by Annacia
Categories Vegetable
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Halve squash and remove seeds.
- Place squash halves, cut sides down, on a baking dish.
- Bake in a 350 degree F oven for 30 minutes. Turn cut sides up. Bake, covered, 20 to 25 minutes or until squash is tender.
- Scoop squash pulp out of the peel using a spoon; discard peel.
- Place pulp in batches in a blender container or food processor bowl.
- Cover and blend or process until squash is smooth, adding some of the chicken broth if the mixture is too thick.
- Stir together pureed squash and remaining chicken broth in a large saucepan.
- Stir in ginger, salt, pepper, and cinnamon. Bring mixture to boiling.
- Reduce heat and stir in half-and-half or light cream.
- Heat through, but do not boil.
- If desired, garnish each serving with sour cream and thyme sprigs.
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
BUTTERNUT SQUASH AND BOURBON BISQUE
Provided by Food Network
Yield 6 servings
Number Of Ingredients 16
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.
ACORN SQUASH BISQUE
The smooth texture of acorn squash gives this pureed soup its character; only a little half-and-half and butter are needed.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 35m
Number Of Ingredients 7
Steps:
- Place squashes on a paper towel and microwave on high just until tender when pierced with the tip of a paring knife, 8 to 10 minutes. Remove from the microwave, and halve each squash lengthwise (to speed cooling). When cool enough to handle, scoop out and discard the seeds. Scrape out flesh into a bowl; discard skin. (To prepare in oven, preheat oven to 450 degrees. Halve squash lengthwise; scoop out and discard seeds. Place squash, cut side down, on a rimmed baking sheet; cover tightly with aluminum foil. Roast until almost tender when pierced wtih a knife, 15 to 25 minutes. When cool enough to handle, scrape out flesh, discard skin, and proceed with step 2).
- In a large saucepan, heat butter over medium. Add onion; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add squash, thyme, broth, and 2 cups water. Bring to a boil over high heat; reduce to medium, and cook until squash is very tender, 10 to 12 minutes.
- Working in batches, puree mixture in a blender until very smooth, about 1 minute. Return to pan; add half-and-half, and season generously with salt and pepper. Thin bisque, if needed, by adding more water. Serve garnished with thyme.
Nutrition Facts : Calories 190 g, Fat 7 g, Fiber 4 g, Protein 5 g
SHERRIED WINTER SQUASH BISQUE
Categories Soup/Stew Blender Dairy Tomato Sauté Low Fat Vegetarian Wheat/Gluten-Free Squash Sherry Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 10
Steps:
- Heat olive oil in heavy large saucepan over medium-high heat. Add chopped onion and sauté until translucent, about 5 minutes. Add butternut squash and sauté until beginning to brown, about 10 minutes. Add tomatoes and Sherry. Boil until almost all liquid evaporates, about 30 seconds. Stir in 2 1/2 cups vegetable broth. Bring to boil. Reduce heat, cover and simmer until squash it very tender, stirring occasionally, about 30 minutes.
- Puree soup in blender in batches until smooth. Return soup to same saucepan. Stir in milk and chopped thyme. Bring to simmer. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover tightly and refrigerate. Bring soup to simmer before serving, thinning with more broth, if desired.)
- Ladle soup into bowls. Top with dollop of yogurt. Garnish with thyme sprigs.
ROASTED-SQUASH BISQUE
Provided by Molly O'Neill
Categories weekday, soups and stews, appetizer
Time 40m
Yield Six appetizers
Number Of Ingredients 5
Steps:
- Heat oven to 400 degrees. Roast tomatoes for 25 to 30 minutes, until they begin to collapse. Combine compote, broth and milk and bring to a boil in a medium saucepan. Lower the heat and simmer for 5 minutes. Pass through the fine disk of a food mill. Season with salt.
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BUTTERNUT SQUASH BISQUE RECIPE | EATINGWELL
From eatingwell.com
Reviews 1Category Healthy Butternut Squash RecipesRatings 1Calories 171 per serving
- Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add onion, shallot and garlic; cook, stirring often, until softened, about 3 minutes. Reduce heat to medium; cover and cook, stirring occasionally, until tender, about 7 minutes.
- Increase heat to medium-high; add wine. Cook, stirring occasionally, until the mixture is reduced by half, about 2 minutes. Add squash, apple, carrots and rice; stir to combine. Add broth and increase heat to high; bring to a boil. Reduce heat to medium; cover and simmer until the vegetables, apple and rice are tender, about 25 minutes.
- Puree the soup with an immersion blender or in batches in a regular blender until velvety and smooth. (Use caution when pureeing hot liquids.)
- Transfer to a large heatproof bowl and stir in lemon juice and salt. Ladle evenly into 8 bowls; drizzle each serving with 1 teaspoon oil and garnish with pepper. (Alternatively, let cool completely, about 30 minutes, and refrigerate in an airtight container for up to 5 days. Garnish with oil and pepper just before serving.)
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#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #low-protein #healthy #bisques-cream-soups #soups-stews #vegetables #easy #low-fat #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #low-carb #healthy-2 #low-in-something #squash #3-steps-or-less
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