Butternut squash bisque. This easy Butternut Squash Bisque gets all the deep flavors and sweetness from roasting the butternut squash. A steaming bowl of flavorful butternut squash pureed with vegetables and spices is the perfect way to warm up on a cool autumn day. Looking for the perfect Thanksgiving soup recipe?
To make dairy free, substitute the heavy cream for coconut cream or a different milk substitute, such as almond or cashew milk.
Roasted Butternut Squash Bisque is an easy fall soup recipe with a nourishing lineup of ingredients that are truly satisfying.
This velvety soup is perfect for chilly evenings when you need something.
To cook Butternut squash bisque you need 15 ingredients and just 3 steps. Here is how you cook that.
Ingredients
- You need of Small to medium yellow onion chopped.
- Prepare 1 of small red bell chopped.
- It's 3 of large garlic minced.
- It's 1 cup of chopped carrots.
- You need of Medium butternut squash chunked.
- Prepare 2 of red Chile’s chopped.
- It's 3 oz of packaged real bacon pieces.
- Prepare 8 oz of heavy cream.
- Prepare of Salt and pepper.
- It's of Brown sugar.
- It's 1 tsp of ground ginger.
- You need 4 tbsp of butter.
- You need 1 tbsp of real maple syrup.
- You need 1 1/2 tbsp of Yellow curry powder and 1 tsp turmeric.
- Prepare 1 tbsp of brown sugar.
Roasting the squash first deepens the bisque's flavor and is a step you don't want to skip. Look for pre-chopped butternut squash in the refrigerated area of the produce section, or in the freezer aisle. Butternut squash (Cucurbita moschata), known in Australia and New Zealand as butternut pumpkin or gramma, is a type of pumpkin or winter squash that grows on a vine. It has a sweet, nutty taste similar to that of a pumpkin.
Butternut squash bisque instructions
- Melt butter and add onions, peppers, Chile pepper, garlic and bacon and season with salt and pepper, sweat the veggies way down..
- Add the carrots, squash and stir, add curry, ginger, turmeric, syrup, brown sugar, salt and pepper and stir. Bring to a boil, cover and turn to low and simmer until veggies are tender (about 45 minutes) taste for seasoning..
- Add mixture to a processor until smooth and the I work it through a sieve to ensure it’s silky and then add back to the pot and keep warm..
A few nights ago I made a butternut squash risotto and found myself with half of a cooked squash left over. Butternut Squash Bisque: Butternut squash is one of those things I've always seen at the grocery store and been mildly intrigued by. Once it showed it's utterly omnipresent face throughout the food. This Butternut Squash Bisque is a warm embrace on a cold day. It is free of grains, gluten and dairy and tastes amazing.