BUTTERNUT SQUASH BISQUE RECIPE RECIPES
BUTTERNUT SQUASH BISQUE | ALLRECIPES
Great use for all that early fall vegetable! Nice start for a fall day dinner or lunch.
Provided by PHONELADY55
Categories Cream Soups
Total Time 1 hours 0 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 4 Servings
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, CarbohydrateContent 21.8 g, CholesterolContent 48.4 mg, FatContent 18.2 g, FiberContent 3.9 g, ProteinContent 2.7 g, SaturatedFatContent 9.1 g, SodiumContent 820.1 mg, SugarContent 5 g
BUTTERNUT BISQUE RECIPE | MARTHA STEWART
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 Soup Recipes
Total Time 45 minutes
Prep Time 15 minutes
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, FatContent 5 g, FiberContent 2 g, ProteinContent 3 g
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