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
CHESTNUT BISQUE WITH CHANTERELLES AND FRESH CHESTNUTS
Steps:
- SOUP: Over medium-low heat in a large heavy-bottomed saucepan, cook the bacon, stirring occasionally, until the bacon has slightly browned and has started to render its fat. Add the onion, celery and carrot and cook slowly, until soft and translucent. Add the parsnip, potato, chestnuts, thyme, port and red wine and simmer on low heat until it is almost reduced completely. Add the chicken stock and continue to cook until the chestnuts have completely softened, about 30 minutes. Finish with heavy cream, remove the thyme springs and puree in the blender. Strain the soup through a fine sieve and adjust the seasonings with salt and pepper.
- GARNISH: In a large saute pan or nonstick skillet, heat the butter on low. Add the chanterelles, chestnuts, white wine and carrots and cook on low heat until soft, about 7 minutes. Add the chives.
- To serve, place the warm garnish mixture in the center of a warm soup bowl. Sprinkle with celery leaves, and carefully pour the soup around the garnish mixture.
CHESTNUT AND BUTTERNUT SQUASH BISQUE (VEGAN)
Adapted from a recipe by Chestnut Charlie's in Lawrence, KS. Very "creamy" and comforting.
Provided by Prose
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Roast chestnuts as follows: cut a shallow X through the skin, place in a covered pan, and bake in the oven at 375 until the nuts are tender, about 30 minutes. Let cool about 5 minutes or so, then peel while still warm.
- Clean and cube the squash. Boil in salted water about 10 minutes or until tender. Let cool about 5 minutes, then pull of the peels.
- Heat the oil in a deep, heavy pan. Add onion, carrot, and celery, then season with salt and pepper. Cook about 3 minutes. Add the chestnuts, cover with broth and simmer gently until vegetables and chestnuts are quite soft. Add more broth, if necessary.
- Blend the mixture with an immersion blender, or in batches in a regular blender or food processor, to make a puree. Return to the pot and gently reheat. Add the soy milk and parsley. Do not boil. Serve with good French bread and salad.
Nutrition Facts : Calories 179.1, Fat 9.4, SaturatedFat 1.3, Sodium 25.3, Carbohydrate 24.9, Fiber 4.5, Sugar 5.3, Protein 2.5
WARM CHESTNUT BISQUE
Provided by Geoffrey Zakarian
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Place a Dutch oven over low heat. Add the butter and melt. Add the celery, onion and garlic and sweat until tender and translucent, 8 to 10 minutes.
- Add the stock, chestnuts, sherry, heavy cream, bay leaf and thyme, bring to a gentle simmer and cook until the chestnuts are very tender, 10 to 15 minutes.
- In the meantime, whisk together the creme fraiche and pumpkin pie spice in a small bowl until combined. Set aside for garnish.
- Remove the thyme sprig and bay leaf from the soup. Carefully transfer the soup to a blender and puree on high speed until very smooth (raise the speed of the blender gradually and leave the lid ajar to allow the steam to escape). Sprinkle with salt and pepper to taste, thinning with more heavy cream as desired and a splash of the sherry. Serve warm, garnished with the spiced creme fraiche.
BUTTERNUT SQUASH BISQUE
This butternut squash bisque is a great way to get folks to eat veggies. They only know how wonderful it tastes and pretty it looks! -Dianna Wacasey, Houston, Texas
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- 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; 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.
Nutrition Facts : Calories 279 calories, Fat 15g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 715mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 5g fiber), Protein 3g protein.
BUTTERNUT-SQUASH BISQUE
Provided by Sam Sifton
Categories soups and stews, appetizer
Time 1h10m
Yield Serves 4
Number Of Ingredients 19
Steps:
- In a large saucepan set over medium heat, melt the butter until it foams. Add the squash, fennel, ginger and garlic and cook slowly until soft, about 15 minutes. Sprinkle in the flour and stir, then cook for 5 or 6 minutes to incorporate.
- Meanwhile, in a large pan set over medium-high heat, fry the bacon until crisp. Remove and drain over paper towels. Reserve.
- Add the vermouth and cognac to deglaze the first pan, and reduce the liquids until the pan is almost dry. Add the tomato juice and reduce it by half, approximately 3 minutes. Add the stock, anise and cardamom and simmer until it has reduced by roughly half, about 30 minutes. When the bisque has reduced, remove from heat and stir in the tarragon. Cover and steep for 5 minutes. Whisk in the crème fraîche, then strain bisque through a fine-meshed sieve or chinois.
- Season with salt, lime juice and cayenne. Serve immediately with a slice of crisp bacon over the top, and a sprinkle of pumpkinseeds.
Nutrition Facts : @context http, Calories 402, UnsaturatedFat 11 grams, Carbohydrate 28 grams, Fat 25 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 11 grams, Sodium 1414 milligrams, Sugar 5 grams, TransFat 0 grams
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.
ROASTED ACORN SQUASH AND CHESTNUTS
Categories Vegetable Side Bake Thanksgiving Vegetarian High Fiber Butternut Squash Fall Chestnut Clove Nutmeg Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F.
- Halve squash lengthwise and discard seeds and strings. Cut each half lengthwise into 3 wedges and arrange wedges, skin sides down, in a shallow baking pan. In a small saucepan melt butter with brown sugar over moderate heat, stirring occasionally until sugar is dissolved. Stir in nutmeg and cloves and remove pan from heat. Spoon butter mixture over squash and cover baking pan with foil.
- Bake squash in middle of oven 30 minutes. Remove pan from oven and scatter chestnuts over squash. Re-cover pan with foil and roast squash and chestnuts 30 minutes, or until squash is tender. Squash and chestnuts may be made up to this point 6 hours ahead and kept, covered, at room temperature.
- Remove foil from pan and bake squash and chestnuts 20 minutes more. With a slotted spoon transfer squash and chestnuts to a serving dish. Stir sauce, scraping up brown-sugar drippings, and spoon over squash and chestnuts.
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BUTTERNUT SQUASH BISQUE • A SWEET PEA CHEF
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4.8/5 (17)Calories 269 per servingTotal Time 1 hr 55 mins
- Cut the squash in half and remove the seeds using a spoon. It's okay if some of the membrane remains (since it will be difficult to get it all out).
- Line a baking sheet with tin foil and place the squash, cut-side down, on the sheet. Lightly drizzle the squash with 1 tbsp. olive oil. Place in the oven and roast for 1 to 1 1/2 hours or until you can easily insert a fork or knife into the softened flesh of the squash. Remove from the oven and allow to cool.
BUTTERNUT SQUASH BISQUE RECIPE - THE GRACIOUS WIFE
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5/5 (31)Calories 173 per servingCategory Soup
- Prepare butternut squash: Cut rinsed squash in half length-wise. Scoop out seeds, and place on a lined baking sheet. Drizzle with olive oil and season with salt and pepper. Bake in a 375°F for about 45 min until tender. Allow to cool. Scoop out flesh and set aside for the recipe.
- Add onion, celery, carrot, jalapeno, and garlic. Saute, stirring frequently, until vegetables are tender, about 10 minutes.
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