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
BUTTERNUT SQUASH BISQUE WITH SOUR CREAM TOPPING
I've served this wonderful soup to family as well as company. It's especially good to serve in the cooler fall months. - Kristin Arnett, Elkhorn, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 1h35m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, toss the squash, carrots, apple, shallots and oil. Transfer to a large roasting pan. , Bake, uncovered, at 400° for 1 hour or until browned and tender, stirring twice. Cool slightly. Place in a food processor; cover and process until almost smooth., In a Dutch oven or soup kettle, cook tomatoes over medium heat for 5 minutes. Add the pureed vegetables, broth, cream, salt and cayenne; heat through (do not boil). Stir in corn and chives. Garnish servings with sour cream and chives if desired.
Nutrition Facts : Calories 170 calories, Fat 6g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 757mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 6g fiber), Protein 4g protein.
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.
BUTTERNUT SQUASH SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings (2 quarts)
Number Of Ingredients 11
Steps:
- For the soup: Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until beginning to soften, about 5 minutes. Add the squash and cook, stirring occasionally, until beginning to brown around the edges, 8 to 10 minutes. Add the garlic and cook for another minute. Pour in the chicken stock, add the thyme and sage and bring to a simmer. Simmer until the squash is very soft, 10 to 15 minutes. Stir in the heavy cream. Puree using an immersion blender. Season with salt and pepper. Serve immediately, or let cool completely, pour into freezer bags, label and freeze.
- For the topping: When read to serve, mix together the cream and sour cream in a small bowl. Drizzle designs over the soup with the mixture.
BUTTERNUT SQUASH AND ROASTED-GARLIC BISQUE
Categories Soup/Stew Milk/Cream Garlic Appetizer Roast Thanksgiving Dinner Butternut Squash Fall Simmer Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 12 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Rub cut surfaces of garlic with oil. Put halves back together to reassemble heads. Wrap each tightly in foil; bake until tender, about 40 minutes. Cool garlic in foil.
- Melt butter in heavy large pot over medium heat. Add onions, carrots and celery; sauté until onions are beginning to soften, about 5 minutes. Add squash, broth and 2 tablespoons sage. Bring to boil. Reduce heat; simmer uncovered until squash is tender, about 25 minutes.
- Meanwhile, unwrap garlic. Squeeze from skin into small bowl. Discard skin. Mash garlic with fork until smooth.
- Stir garlic into soup. Working in batches, purée soup in blender until smooth. Return to pot. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.) Stir in 1/2 cup cream. Season to taste with salt and pepper. Transfer soup to tureen. Drizzle with remaining 1 tablespoon cream.
- Sprinkle with remaining 1 tablespoon sage.
BUTTERNUT SQUASH BISQUE
Love, love, love this bisque. It's just scrumptious. I serve it with a dollop of sour cream in the middle. Use vegetable broth for vegetarian version.
Provided by sassafrasnanc
Categories Low Protein
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Peel and seed squash and cut into cubes.
- Melt butter in large soup pot. Add carrots, onion and celery and saute until soft.
- Stir in squash and potatoes (I leave the peel on the potatoes). Saute for 3 minutes.
- Add chicken (or vegetable) stock and bring to a boil.
- Reduce heat and simmer partially covered for 40 minutes.
- Add curry, ginger, nutmeg.
- Puree in batches in blender. (You can only puree 1/2 of the soup if you want a chunky hearty style soup.).
- Return to soup pot. Add more stock to thin if needed.
Nutrition Facts : Calories 148.6, Fat 4, SaturatedFat 2.1, Cholesterol 7.6, Sodium 955.8, Carbohydrate 24.7, Fiber 4, Sugar 4.5, Protein 5.4
SNOWCAPPED BUTTERNUT SQUASH
I first prepared this side dish in my high school home economics class. The cool sour cream sauce makes it irresistible, even to those people who usually don't care for squash. -Karen Peterson-Johnson, Salt Lake City, Utah
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- Place squash in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until tender. , In a skillet, saute onion in butter until tender. remove from the heat. Stir in sour cream, salt, dill and pepper. Drain squash and transfer to a serving bowl; top with sauce. Sprinkle with additional dill if desired.
Nutrition Facts : Calories 176 calories, Fat 10g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 260mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 5g fiber), Protein 3g protein.
CURRIED BUTTERNUT SQUASH BISQUE
Steps:
- Preheat oven to 375°F. Brush cut side of squash with oil; place squash, cut side down, on large rimmed baking sheet. Roast until tender, about 1 hour. Cool slightly. Scoop squash out into large bowl. Measure 3 cups squash (reserve any remaining squash for another use).
- Melt butter in large pot over medium-high heat. Add onion, carrots, and apple; sauté 5 minutes. Add curry paste; stir 2 minutes. Add chicken broth, bay leaves, and 3 cups squash. Bring to boil; reduce heat to medium-low and simmer uncovered 1 hour. Discard bay leaves. Working in batches, puree soup in blender until smooth. Return to same pot. Stir in cream and honey. Season with salt and pepper. Rewarm over medium-high heat.
- Divide soup among bowls. Drizzle with sour cream; sprinkle with cilantro.
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 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.
More about "butternut squash bisque with sour cream topping recipes"
BUTTERNUT SQUASH & CORN BISQUE - CABOT CREAMERY
From cabotcheese.coop
CREAMY BUTTERNUT SQUASH BISQUE | HEIDI ST. JOHN
From heidistjohn.com
BUTTERNUT SQUASH BISQUE - PINTS AND PLATES
From pintsandplates.com
63 BEST SIDES FOR BUTTERNUT SQUASH SOUP (2022) - THE TASTY TIP
From thetastytip.com
CREAMY BUTTERNUT SQUASH BISQUE - UTOPIHEN
From utopihenfarms.com
SPICED BUTTERNUT SQUASH MUFFINS WITH MARGARITA SOUR CREAM
From mycustardpie.com
ROASTED BUTTERNUT SQUASH BISQUE RECIPE - SAVORING TODAY
From savoringtoday.com
BUTTERNUT SQUASH BISQUE WITH BACON - COUNTRY AT HEART RECIPES
From countryatheartrecipes.com
BUTTERNUT SQUASH BISQUE RECIPE | EATINGWELL
From eatingwell.com
CREAMY BUTTERNUT SQUASH SOUP [VIDEO] - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
BUTTERNUT SQUASH BISQUE - DAMN DELICIOUS
From damndelicious.net
CREAMY BUTTERNUT SQUASH BISQUE | FOODTALK
From foodtalkdaily.com
BUTTERNUT SQUASH SOUP OR BISQUE (ROASTING METHOD) RECIPE
From pinterest.com
BUTTERNUT SQUASH BISQUE WITH SOUR CREAM TOPPING
CREAMY BUTTERNUT SQUASH BISQUE RECIPE - 2022 - MASTERCLASS
From masterclass.com
BUTTERNUT SQUASH BISQUE - A BETTER WAY TO THRIVE
From abetterwaytothrive.com
CURRIED BUTTERNUT SQUASH BISQUE - UMASS MEDICAL SCHOOL
From umassmed.edu
BUTTERNUT SQUASH BISQUE - CHEF JEAN PIERRE
From chefjeanpierre.com
BUTTERNUT SQUASH BISQUE WITH SOUR CREAM TOPPING
From pinterest.com
BUTTERNUT SQUASH BISQUE | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
MARTHA STEWART'S BUTTERNUT SQUASH BISQUE - EVERYDAY COOKING …
From everydaycookingadventures.com
BUTTERNUT SQUASH BISQUE - CHRISTIANN KOEPKE
From christiannkoepke.com
BUTTERNUT SQUASH BISQUE RECIPE - FOOD FANATIC
From foodfanatic.com
BUTTERNUT SQUASH BISQUE WITH SOUR CREAM TOPPING | RECIPES, …
From pinterest.co.uk
BUTTERNUT SQUASH BISQUE WITH SOUR CREAM TOPPING FOOD
From wikifoodhub.com
EASY BUTTERNUT SQUASH SOUP (WITH TOPPING IDEAS
From dinnerthendessert.com
AMY'S KITCHEN - ORGANIC VEGAN BUTTERNUT SQUASH BISQUE
From amys.com
BUTTERNUT SQUASH BISQUE – CULINAIRESCAPE
From culinairescape.com
BUTTERNUT SQUASH BISQUE WITH MAPLE CREAM - PURE MAPLE FROM …
From puremaplefromcanada.com
BUTTERNUT SQUASH & APPLE BISQUE - CHINDEEP
From chindeep.com
ACORN BUTTERNUT SQUASH SOUP - THERESCIPES.INFO
From therecipes.info
BUTTERNUT SQUASH BISQUE WITH SOUR CREAM TOPPING RECIPE
From mastercook.com
14 BEST BUTTERNUT SQUASH SOUP RECIPES - THE SPRUCE EATS
From thespruceeats.com
THAI BUTTERNUT SQUASH SWEET POTATO BISQUE - MY FOOD STORY
From myfoodstory.com
CREAMY BUTTERNUT BISQUE - A LITTLE LESS LEMON
From alittlelesslemon.com
INSTANT POT BUTTERNUT SQUASH BISQUE - THIS FARM GIRL COOKS
From thisfarmgirlcooks.com
BUTTERNUT SQUASH BISQUE [LOW CARB] RECIPE - WANDERSPICE
From wanderspice.com
You'll also love