BUTTERNUT SQUASH BISQUE SOUP RECIPE RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

BUTTERNUT SQUASH BISQUE RECIPE - FOOD.COM



Butternut Squash Bisque Recipe - Food.com image

Make and share this Butternut Squash Bisque recipe from Food.com.

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 2 serving(s)

Number Of Ingredients 9

4 cups seeded peeled diced squash
2 tablespoons butter
1 large onion, chopped
1 clove garlic, minced
1 (14 ounce) can chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
1 cup milk

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.

Nutrition Facts : Calories 283.9, FatContent 17.8, SaturatedFatContent 10.6, CholesterolContent 47.6, SodiumContent 1113, CarbohydrateContent 21.8, FiberContent 3.9, SugarContent 8.8, ProteinContent 12.1

BUTTERNUT SQUASH BISQUE | BETTER HOMES & GARDENS



Butternut Squash Bisque | Better Homes & Gardens image

Chipotle peppers give this creamy soup a bit of heat, while smoked Gouda cheese adds earthy richness. Butternut squash and apples provide a buttery texture.

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 1 hours 15 minutes

Prep Time 40 minutes

Cook Time 35 minutes

Number Of Ingredients 13

1 2.5-3 pound butternut squash or 3, 12-oz. pkgs. frozen cooked winter squash, thawed
¼ cup butter
1 medium onion, chopped
1 large carrot, coarsely chopped
1 stalk celery, coarsely chopped
2 cloves garlic, minced
2 large Braeburn or Gala apples, peeled, cored and chopped
1 48 ounce box reduced-sodium chicken broth
1 cup apple cider or apple juice
2 canneds chipotle peppers in adobo sauce, coarsely chopped
½ cup sour cream
3 ounces smoked Gouda or smoked cheddar cheese, finely shredded
Crumbled cooked bacon, celery leaves, and/or shaved Gouda cheese (optional)

Steps:

  • Peel, seed, and cube butternut squash. In 6-qt. Dutch oven melt butter over medium-high heat. Add fresh squash (if using frozen squash add with apples and broth), onion, carrot, celery, and garlic. Cook, stirring frequently, 10 minutes or until vegetables are tender. Add apples, broth, cider, and peppers. Bring to boiling; reduce heat. Cover; simmer 25 minutes or until vegetables and apples are tender. Remove from heat; cool slightly.
  • When slightly cooled, puree in pot using an immersion blender. (Or puree in batches in a blender; return soup to saucepan.) Blend in sour cream. Heat through. Remove from heat; stir in shredded Gouda until melted. Top with bacon, celery leaves, and/or Gouda cheese. Makes 8 servings.

Nutrition Facts : Calories 213 calories, CarbohydrateContent 26 g, CholesterolContent 30 mg, FatContent 11 g, ProteinContent 6 g, SaturatedFatContent 7 g, SodiumContent 655 mg, SugarContent 11 g

More about "butternut squash bisque soup recipe recipes"

BUTTERNUT SQUASH SOUP OR BISQUE (ROASTING METHOD) RECIPE ...
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.
From food.com
Reviews 5.0
Total Time 50 minutes
Calories 121.9 per serving
  • NOTE: if you have leftover mashed potatoes from Thanksgiving, add about 1/2 cup, which will thicken the soup and add a nice smoothness.
See details


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.
From marthastewart.com
Reviews 3.6
Total Time 45 minutes
Category Soup Recipes
Calories 117 g per serving
  • 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.
See details


BUTTERNUT SQUASH BISQUE RECIPE | EATINGWELL
Rice is used as a thickener in this lusciously creamy (but cream-free) healthy butternut squash bisque. This soup is very easy to prepare, but you can make it even easier by buying precut butternut squash rather than cutting it up yourself. Serve the soup as a light entree with crusty bread and a salad, or as a starter for a holiday meal.
From eatingwell.com
Reviews 5
Total Time 45 minutes
Category Healthy Butternut Squash Recipes
Calories 170.7 calories per serving
  • 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.)
See details


BUTTERNUT SQUASH BISQUE | RECIPES | WW USA
Butternut squash lends a rich, thick sweetness to this filling bisque. An immersion blender makes easy work of pureeing the soup in the pot - no need to transfer it to a blender in batches. Speed prep time by buying precut peeled squash or even frozen cubed butternut squash.Sprinkle with shredded Parmesan cheese if desired. Serve with a light grilled cheese for a fabulous, filling meal.
From weightwatchers.com
Total Time 55 minutes
Category Lunch,Dinner
Cuisine American
Calories 40 kcal per serving
  • Yields about 1 cup per serving.
See details


CHEF JOHN'S BUTTERNUT BISQUE | ALLRECIPES
For a winter special occasion or just a weekday meal, this butternut bisque makes a perfect, warming starter course. The snipped chives and pomegranate garnishes add a festive touch, but you can also use crumbled bacon and a swirl of crème fraiche.
From allrecipes.com
Reviews 4.9
Total Time 50 minutes
Category Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Squash Soup Recipes, Butternut Squash Soup Recipes
Calories 230.7 calories per serving
  • Ladle into serving bowls. Garnish with a swirl of cream, and a sprinkle of chives and pomegranate seeds.
See details


APPLE AND BUTTERNUT SQUASH BISQUE RECIPE - FOOD.COM
Make and share this Apple And Butternut Squash Bisque recipe from Food.com.
From food.com
Reviews 3.5
Total Time 1 hours 15 minutes
Calories 302.6 per serving
  • Stir half-and-half into soup and heat through but do not boil.
See details


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!
From allrecipes.com
Reviews 4.8
Total Time 3 hours 15 minutes
Category Soups, Stews and Chili Recipes, Soup Recipes, Fruit Soup Recipes
Calories 602.7 calories per serving
  • 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.
See details


BUTTERNUT SQUASH BISQUE RECIPE: HOW TO MAKE IT
I'm always improvising recipes. For this butternut squash bisque, I started with a basic creamed vegetable soup and then added roasted squash and leeks for a distinctive taste. This soup is a delightful way to get folks to eat veggies. They know only how wonderful it tastes and how pretty it looks! —Dianna Wacasey, Houston, Texas
From tasteofhome.com
Reviews 3.5
Total Time 01 hours 10 minutes
Category Lunch
Calories 279 calories per serving
  • 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 stick; 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.
See details


BUTTERNUT SQUASH BISQUE RECIPE - FOOD FANATIC
Butternut Squash Bisque is the healthy and satisfying soup you want to start your new year off right. You won't be able to resist it!
From foodfanatic.com
Reviews 5
Total Time 50 minutes
Calories 184 calories per serving
  • To Make the Maple Whipped Cream: Add the cream and maple syrup to a blender container. Cover and quickly increase the speed to high. Blend for 10-12 seconds, or until the cream holds soft peaks (you’ll hear the sound of the motor change; do not overmix). Transfer the whipped cream to a small dish and refrigerate until ready to serve. To Make the Bisque: Heat the oven to 400°F. Cut the squash in half, length-wise, and discard the seeds. Lightly coat the cut side of the squash with oil. Place cut side down on a baking sheet. Lightly coat the shallot with oil and place on the baking sheet, alongside the squash. Roast for 30-40 minutes, or until very tender. Transfer the squash (flesh only) and shallot to the blender. Add the apple cider and 2 cups of vegetable stock. Blend on high until smooth, 20-30 seconds. If desired, add an additional cup of broth to achieve your desired consistency. Transfer the soup to a pot and heat through. Season to taste with salt and pepper. Serve topped with maple whipped cream. 
See details


BUTTERNUT SQUASH BISQUE - BILTMORE SHOP
Cut squash in half, remove seeds, and roast in 350-degree oven for about 40 minutes. Deglaze* with sherry and reduce wine by two-thirds. Peel squash and add pulp to soup pot and bring to a simmer. Add remaining ingredients to soup pot and simmer for an hour.
From biltmoreshop.com
See details


BUTTERNUT SQUASH BISQUE - BILTMORE SHOP
Cut squash in half, remove seeds, and roast in 350-degree oven for about 40 minutes. Deglaze* with sherry and reduce wine by two-thirds. Peel squash and add pulp to soup pot and bring to a simmer. Add remaining ingredients to soup pot and simmer for an hour. Purée soup with a stick mixer or food processor until smooth.
From biltmoreshop.com
See details


BUTTERNUT SQUASH BISQUE SOUP RECIPE - CHEF BILLY PARISI
Dec 12, 2019 · As I mentioned before this bisque is incredibly easy to make. 1. Roast some over low heat diced onions until they are caramelized, about 20 to 25 minutes. 2. Add in garlic and sauté until lightly browned. 3. Add in butternut squash and lightly cook on low heat for 10 minutes. 4.
From billyparisi.com
See details


BUTTERNUT SQUASH BISQUE - OPRAH.COM
Add squash, stock, and 1 cup water. Bring to a boil, then reduce to a simmer and cook until squash is tender, about 15 minutes. Turn off heat and let soup cool slightly, about 8 minutes. Using a standard or immersion blender, puree soup until smooth. If using a standard blender, puree in small batches to prevent spillage.
From oprah.com
See details


BUTTERNUT SQUASH AND BOURBON BISQUE RECIPE | FOOD NETWORK
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 ...
From foodnetwork.com
See details


BUTTERNUT SQUASH SOUP RECIPES | ALLRECIPES
A rich and savory vegan butternut squash soup recipe to make for lunches during the week or for the beginning of a delicious meal. For an added richness, I prefer to roast the squash in the oven for 30 minutes before adding to the soup stock.
From allrecipes.com
See details


HOMEMADE BUTTERNUT SQUASH SOUP RECIPE - DR. AXE
Oct 08, 2020 · Add squash and broth. Bring to a simmer and cook until squash is tender, 15–20 minutes. Transfer mixture to a blender (or use an immersion blender), working in batches if necessary, and puree until smooth. (Be careful blending hot liquids.) Return to the pot, stir in coconut milk to reach desired consistency.
From draxe.com
See details


AUTUMN BUTTERNUT SQUASH SOUP RECIPE - ALL INFORMATION ...
Autumn Squash Soup Recipe | Allrecipes new www.allrecipes.com. Spread butternut squash cubes onto a baking sheet; season with 1 teaspoon salt and cinnamon. Step 3 Roast squash in preheated oven until fork-tender, about 30 minutes. Step 4 Melt coconut oil in a large pot over medium-high heat. Stir curry powder and a few dashes salt into the oil.
From therecipes.info
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »