Butternut Squash And Roasted Garlic Bisque Recipes

GARLIC BUTTERNUT BISQUE

Steps:

• Preheat oven to 425°. Remove papery outer skin from garlic bulbs, but do not peel or separate the cloves. Cut off top of garlic bulbs, exposing individual cloves; brush with oil. Wrap each in foil. Bake 30-35 minutes or until cloves are soft. Unwrap and cool 10 minutes. , Meanwhile, in a 6-qt. stockpot, heat 1/2 cup butter over medium-high heat. Add onions, carrots and celery; cook and stir until tender. Stir in squash, broth and 2 tablespoons sage; bring to a boil. Reduce heat; simmer, uncovered, 25-30 minutes or until squash is tender. Remove from heat; cool slightly., Squeeze garlic from skins into a small bowl; mash with a fork and stir into soup. In batches, process soup in a blender until smooth; return to pan., Stir in 1/2 cup cream, salt, pepper and remaining butter; heat through. If desired, garnish servings with additional cream and sage.

BUTTERNUT SQUASH BISQUE

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.

ROASTED BUTTERNUT SQUASH BISQUE

Steps:

• Heat oven to 375°F. Halve butternut squash and scoop out the seeded cavity with a spoon. Use a fork to poke holes in the open face of the squash. Slather with 2 tbsp coconut oil - leave a small pool of oil where the seeds used to be. Line a rimmed baking sheet with foil or parchment and place squash face side up on baking sheet. Depending on the size of the squash, let it roast for 1 hour to 1 hour 20 mins. About 45 mins in, I like to take it out and brush the pooled coconut oil over the whole face of the squash. It's done when you can easily stick a fork in the flesh. Remove from the oven and let it cool.
• While waiting for the squash to cool, heat 2 tablespoons coconut oil over med-high heat in a 6-quart pot. Saute the onion, shallot, carrots, spices, salt, and pepper; saute 6-8 minutes until tender. You can test this with a fork. The carrots may take a bit longer than the onions and it's going to smell REALLY good.
• Once cooled enough to handle, scoop the butternut squash out of its skin and add it to the carrot and onion mixture. Cook for another 5 minutes, stirring occasionally, before adding the stock. Add the stock, bring to a boil, and then reduce heat to simmer for 10 minutes to integrate all those lovely spices.
• Carefully transfer the soup to a heat-safe blender or food processor to puree the soup, or use a hand blender to blend the soup right in the pot. Puree the soup until completely smooth and then pour it back into the pot.
• Stir in the cream and taste. Season with any additional salt, pepper or spice adjustments you may want--sometimes I add more curry powder or chili powder for a kick.
• Ladle into bowls and garnish with an extra swirl of cream and sliced almonds.

BUTTERNUT SQUASH AND ROASTED-GARLIC BISQUE

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 AND BOURBON BISQUE

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 AND ROASTED-GARLIC BISQUE

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.

AIR-FRYER BUTTERNUT SQUASH

Steps:

• Preheat air fryer to 375°. In a large bowl, toss squash, orange juice concentrate, ginger and pepper. Transfer to greased tray in air-fryer basket. Cook until squash is tender, 20-25 minutes, stirring every 5 minutes. Stir in butter before serving.