APPLE AND BUTTERNUT SQUASH BISQUE RECIPE - FOOD.COM
Make and share this Apple And Butternut Squash Bisque recipe from Food.com.
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine squash, apples, onion, rosemary, marjoram, salt, sugar, pepper and stock in heavy saucepan.
- Bring to a boil and simmer 1 hour.
- Strain squash and apples from soup, puree in electric blender and return to soup.
- Melt butter in a separate saucepan.
- Add flour, mix well and pour soup through a strainer over the flour mixture, a little at a time.
- Stir well with a whisk.
- Bring to a boil.
- Stir half-and-half into soup and heat through but do not boil.
Nutrition Facts : Calories 302.6, FatContent 16.8, SaturatedFatContent 9.8, CholesterolContent 47.5, SodiumContent 508.1, CarbohydrateContent 33.3, FiberContent 3.8, SugarContent 12.2, ProteinContent 7.6
CURRIED BUTTERNUT SQUASH AND APPLE BISQUE RECIPE | ALLRECIPES
This is the most requested recipe I make, it is the perfect fall and winter soup. Warning: Don't make it for Thanksgiving as people will fill up on it and be unable to eat the rest of the meal!
Provided by Gregg Bracke
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Total Time 3 hours 15 minutes
Prep Time 15 minutes
Cook Time 3 hours 0 minutes
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place squash onto a baking sheet cut-side down.
- Bake squash in preheated oven until the skin loosens from the flesh, about 40 minutes.
- Heat olive oil in a 5-quart stockpot over medium-high heat. Cook and stir onion and garlic in hot oil until the onion is translucent, 5 to 7 minutes. Add vegetable stock, curry sauce, and apples to the stockpot; bring to a simmer, stirring frequently. Reduce heat to medium-low.
- Cut squash into 1-inch cubes; add to the stockpot. Bring the mixture again to a simmer, place a cover on the pot, and cook, stirring once every 15 minutes, until the squash is tender and breaks apart easily when stirred, about 2 hours.
- Remove pot from heat and blend soup with an immersion blender until completely pureed. Pour coconut cream into the soup; continue blending until creamy. Top each serving with toasted pine nuts and a couple of leaves of cilantro.
Nutrition Facts : Calories 602.7 calories, CarbohydrateContent 61.8 g, FatContent 40.6 g, FiberContent 15.6 g, ProteinContent 10.4 g, SaturatedFatContent 31.4 g, SodiumContent 584.1 mg, SugarContent 15.9 g
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