CURRIED BUTTERNUT SQUASH AND APPLE BISQUE
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
Time 3h15m
Yield 8
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, Carbohydrate 61.8 g, Fat 40.6 g, Fiber 15.6 g, Protein 10.4 g, SaturatedFat 31.4 g, Sodium 584.1 mg, Sugar 15.9 g
BUTTERNUT-CIDER BISQUE
Provided by Food Network
Categories appetizer
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a large pot and saute the onion, carrot, and celery until the carrot and celery are soft and the onion is translucent, about 5 minutes. Add the squash and thyme and saute until all of the vegetables are coated with oil, about 2 minutes. Add the stock and the 2 cups of cider and simmer until the squash is very soft, about 30 minutes. Remove from heat. Puree the mixture, in small batches, in a blender on medium speed until smooth and well blended. Place the pureed mixture into another pot and stir in either the cream, cider or stock to achieve the desired consistency. Add the salt and black pepper. Heat gently and serve.
APPLE AND BUTTERNUT SQUASH BISQUE
Make and share this Apple And Butternut Squash Bisque recipe from Food.com.
Provided by Mr. Bill in TN
Categories Apple
Time 1h15m
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.
WILLIAMS-SONOMA WINTER SQUASH AND APPLE BISQUE
Make and share this Williams-Sonoma Winter Squash and Apple Bisque recipe from Food.com.
Provided by carrie sheridan
Categories Vegetable
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Peel and seed the butternut squash and cut into 2-inch chunks.
- Peel and core the apples and cut into 2-inch chunks.
- In a soup pot over medium-high heat, melt the butter.
- Saute the onion and shallots until softened, about 5 minutes.
- Add the apples and squash and cook until nicely coated, about 3 minutes longer.
- Add the stock and rosemary and bring to a simmer. Add the thyme.
- Reduce the heat to medium and simmer, covered, until the vegetables are very tender, about 25 minutes.
- Remove from the heat. Using a hand-held or standing blender, puree the soup until smooth.
- Stir in the half-and-half and season with salt and pepper.
- Reheat gently over medium-low heat.
- Ladle the soup into warmed bowls and garnish with the sour cream, using a fork to swirl a zig-zagged pattern.
- [you can garnish with leaves of rosemary and thyme].
BUTTERNUT SQUASH BISQUE
Nothing taste better than a nice Butternut Squash Bisque on a cold evening. Cook time includes pre- cooking the squash.
Provided by Barb G.
Categories Apple
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Rinse squash, cut in half lengthwise and scoop out seeds.
- Places halves cut side down in a 12 by 7 inch baking pan.
- Peel, halve and core apples, add to pan.
- along with 1/4 cup water.
- Bake in a 400 degree oven until squash is tender when pierced, about 45 minutes, When cool enough to handle, scoop out flesh of squash from peels, discard peel.
- In a blender or food processer, (I use a hand blender, works great, this way you can do it right in the pan),Blend squash,apples and broth until smooth.
- Pour into 3 to 4 quart pan.
- Add wine, cinnamon, nutmeg, ginger and chili flakes.
- Bring to a simmer over medium-high heat, and reduce heat to simmer, stirring occasionally to blend flavors, about 15 minutes.
- Add salt and pepper to taste, and stir in chives.
SQUASH AND APPLE BISQUE
A delicious crockpot soup, which can be served warm or chilled. Adapted from Betty Crocker's "Slow Cooker" cookbook. Cooking times vary depending on whether you cook the soup on a low or on a high setting: 8-10 hours on low; or 3-5 on high. I posted this recipe for safe-keeping before I'd made it; and I have since made it with a few changes. See notes below.
Provided by bluemoon downunder
Categories Apple
Time 8h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients except the sour cream in a 31/2 to 6 quart slow cooker.
- Cover and cook on low heating 8 to 10 hours (or on a high heat setting for 3 to 5 hours) or until squash is tender.
- Place one third to one half of the mixture at a time in a blender or food processor, cover and blend on high speed until smooth. Return mixture to the slow cooker.
- Stir in the sour cream. Cover and cook on a low heat setting for 15 minutes or until the soup is hot. Stir.
- Garnish each serving with a dollop of sour cream or unflavoured natural yoghurt (preferably Greek yoghurt), and swirl it into the soup with the tip of a knife.
- For crunch and colour, sprinkle with poppy seeds or chopped pecans.
- If serving chilled: garnish with thin slices of Granny Smith apples and a sprinkling of finely chopped crystalised ginger.
- Chef's Notes: I made this with butternut pumpkin rather than squash, simply because that's what was available. To simplify the preparation stage, I wrapped the two halves of the butternut pumpkin I'd bought in foil and steamed them in a low oven for about an hour. The pumpkin was then easy to scoop out, and I chopped it roughly with a large spoon after I'd put it in the crockpot. I used three onions, roughly chopped, and two leeks, and instead of apple sauce, I used 4 Granny Smith apples, peeled, cored and roughly chopped. I also did the blending with an immersion blender. I simply removed half of the soup into a bowl, and blended each half, then returned what I'd removed to the crockpot. It smelt delicious while it was cooking, and tasted great.
Nutrition Facts : Calories 184.6, Fat 6.3, SaturatedFat 3.5, Cholesterol 14.9, Sodium 289.1, Carbohydrate 32.2, Fiber 4, Sugar 4.9, Protein 3.5
More about "butternut squash and apple bisque recipes"
HEALTHY BUTTERNUT SQUASH & APPLE BISQUE — ZESTFUL KITCHEN
From zestfulkitchen.com
Servings 4Total Time 1 hrEstimated Reading Time 4 mins
BUTTERNUT AND APPLE BISQUE - EARTHBOUND FARM
From earthboundfarm.com
BUTTERNUT SQUASH AND APPLE BISQUE | SOUP RECIPES | SBS …
From sbs.com.au
BUTTERNUT SQUASH AND APPLE BISQUE - BREAD EXPERIENCE
From breadexperience.com
Estimated Reading Time 5 mins
37 BUTTERNUT SQUASH RECIPES TO COOK NOW | BON APPéTIT
From bonappetit.com
EASY BUTTERNUT SQUASH SOUP RECIPE WITH APPLES AND CINNAMON
From msn.com
BUTTERNUT SQUASH AND APPLE BISQUE – ASHBOURNE FARMS
From ashbournefarms.com
BUTTERNUT SQUASH SOUP - JESSICA GAVIN
From jessicagavin.com
BUTTERNUT SQUASH SOUP RECIPES | ALLRECIPES
From test.element.allrecipes.com
HOW TO FREEZE BUTTERNUT SQUASH 3 WAYS - UTOPIA
From utopia.org
APPLE BUTTERNUT SQUASH BISQUE - GARLIC & ZEST
From garlicandzest.com
BISQUE OF BUTTERNUT SQUASH WITH APPLE RECIPE - FOOD.COM
From food.com
BUTTERNUT SQUASH APPLE BISQUE RECIPES ALL YOU NEED IS …
From stevehacks.com
BUTTERNUT BISQUE WITH APPLE AND SAGE - SENSE & EDIBILITY
From senseandedibility.com
10 BUTTERNUT SQUASH RECIPES TO MAKE NOW • HIP FOODIE MOM
From hipfoodiemom.com
BUTTERNUT SQUASH AND APPLE BISQUE RECIPE | VITAMIX
From vitamix.com
HEALTHY BUTTERNUT SQUASH & APPLE BISQUE — ZESTFUL KITCHEN
From zestful-kitchen.com
BUTTERNUT SQUASH SOUP (INSTANT POT OR STOVETOP) - WHOLESOME YUM
From wholesomeyum.com
BUTTERNUT SQUASH AND APPLE BISQUE FROM FOOD TRUCK …
From cookistry.com
CHEF JOHN'S BUTTERNUT BISQUE RECIPE | ALLRECIPES
From test.element.allrecipes.com
BUTTERNUT SQUASH SMOOTHIE - RUNNING TO THE KITCHEN®
From runningtothekitchen.com
ALLRECIPES BUTTERNUT SQUASH : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
INA GARTEN BUTTERNUT SQUASH SOUP [VIDEO] | BUTTERNUT SQUASH …
From pinterest.ca
ROASTED BUTTERNUT SQUASH AND APPLE BISQUE - FOOD NEWS
From foodnewsnews.com
ROASTED BUTTERNUT SQUASH AND APPLE BISQUE - GOOD …
From goodhousekeeping.com
You'll also love