Ginger Butternut Squash Bisque Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BUTTERNUT SQUASH BISQUE



Butternut Squash Bisque image

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

1 tablespoon canola oil
1 tablespoon unsalted butter
½ cup diced onion
¾ cup diced carrots
4 cups peeled and cubed butternut squash
3 cups vegetable stock
salt and ground black pepper to taste
ground nutmeg to taste
½ cup heavy cream

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-SWEET POTATO GINGER BISQUE



Butternut Squash-Sweet Potato Ginger Bisque image

This soup is perfect in winter-time. The root vegetables are comforting and the ginger is warming. Increase or decrease the amount of ginger to suit your taste. Chicken or vegetable stock may be substituted for the water. Either a blender or food processor can be used to puree the soup. If desired, add cream instead of yogurt to enrich the taste.

Provided by B.J.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 8

1 (2 pound) butternut squash - peeled, seeded, and cut into large chunks
4 sweet potatoes, peeled and cut into chunks
1 onion, peeled and chopped
1 (2 inch) piece fresh ginger, peeled and finely chopped
3 cloves garlic, peeled and chopped
1 ½ quarts water, or amount to cover
1 cup plain yogurt, or amount desired
salt and ground black pepper to taste

Steps:

  • Place the squash, sweet potatoes, onion, ginger, and garlic in a large pot. Pour in enough water to cover the vegetables. Bring to simmer over medium heat, and cook until vegetables are tender and can be easily pierced with a fork, 30 to 45 minutes.
  • Remove pot from heat. Place soup in batches into a blender or the bowl of a food process. Pulse until smooth. Return soup to pot, and whisk in yogurt. Season with salt and pepper to taste. If necessary, reheat soup over low heat, but do not allow to boil.

Nutrition Facts : Calories 206.6 calories, Carbohydrate 47.3 g, Cholesterol 1.8 mg, Fat 0.7 g, Fiber 7.1 g, Protein 5.4 g, SaturatedFat 0.4 g, Sodium 110.9 mg, Sugar 11.8 g

BUTTERNUT-SQUASH BISQUE



Butternut-Squash Bisque image

Provided by Sam Sifton

Categories     soups and stews, appetizer

Time 1h10m

Yield Serves 4

Number Of Ingredients 19

3 tablespoons unsalted butter
1 medium-size butternut squash, peeled and chopped into 1/2-inch cubes
1/2 cup thinly sliced fennel
1 teaspoon thinly sliced ginger
2 cloves garlic, peeled and smashed
1/4 cup all-purpose flour
4 slices double-smoked bacon, or best available
1/4 cup dry vermouth
2 tablespoons cognac
2/3 cup tomato juice
6 cups lobster stock, shrimp stock, clam stock or fish stock
1 pod star anise
6 pods green cardamom
1/2 cup tarragon leaves
1 tablespoon crème fraîche
1 tablespoon kosher salt
2 teaspoons lime juice
1/8 tablespoon cayenne pepper, or to taste
1/4 cup roasted pumpkinseeds

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 BISQUE WITH GINGER AND ORANGE ZEST



Butternut Squash Bisque With Ginger and Orange Zest image

The recipe is from WholeFoodsMarket.com. I first tasted it when Rachel Perls hosted a JHMA book club. It was a big hit, and the recipe was requested by several present. Thank you, Rachel, for introducing us to this easy, yummy and unique bisque!

Provided by Smirk

Categories     Vegetable

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil or 1 tablespoon butter
2 -3 lbs butternut squash, peeled and diced into 1-inch chunks. (About one)
3 large carrots, chopped
1 medium onion, chopped
1 tablespoon minced fresh ginger (1-inch piece)
2 quarts vegetable stock or 2 quarts cold water
1/8 cup grated orange zest
1 bunch parsley, chopped
1 pinch ground nutmeg
sea salt, to taste
ground pepper, to taste

Steps:

  • Heat olive oil or butter over medium heat in a large sauce pot.
  • Sauté squash, carrots, onion, and ginger for 3 minutes, until they are lightly browned.
  • Add stock and orange zest, and bring to a boil.
  • Lower to a simmer and cook uncovered for 35 to 40 minutes, until vegetables are tender.
  • Add parsley, nutmeg, and salt and pepper.
  • Purée soup with a hand held immersion blender or in a food processor until smooth and creamy.
  • Whole foods recommends making croutons with cinnamon raisin bread for a garnish. I like to roast the squash seeds with some coarse salt to have on the side.

Nutrition Facts : Calories 85.6, Fat 1.9, SaturatedFat 0.3, Sodium 24.5, Carbohydrate 17.9, Fiber 3.5, Sugar 4.3, Protein 1.6

BUTTERNUT SQUASH BISQUE



Butternut Squash Bisque image

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

4 cups seeded peeled diced squash
2 tablespoons butter
1 large onion, chopped
1 clove garlic, minced
1 (14 ounce) can chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
1 cup milk

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 "ginger butternut squash bisque recipes"

BUTTERNUT SQUASH BISQUE RECIPE - THE GRACIOUS WIFE

From thegraciouswife.com
5/5 (31)
Uploaded Aug 11, 2022
Category Soup
Published Aug 19, 2022


CHEF JOHN’S BUTTERNUT BISQUE RECIPE - CHEF'S RESOURCE
Dec 6, 2024 Cut and Peel the Squash: Cut off the ends of the butternut squash and carefully cut it in half lengthwise. Remove the seeds and peel the squash with a vegetable peeler. Cook the …
From chefsresource.com


BUTTERNUT SQUASH BISQUE: THE PERFECT WINTER SOUP
In a large stockpot, saute the onion, garlic, and ginger in coconut oil, until softened. Add the cooked squash and the 2 cups of water or broth.
From joybileefarm.com


INSTANT POT: FRESH TURMERIC & GINGER BUTTERNUT SQUASH BISQUE
Jan 14, 2021 Butternut Squash. Butternut squash is one of my favorite foods. It can easily be sweetened with a bit of maple syrup and cinnamon or take on a savory role (like this bisque) …
From thewellsideoflife.com


BUTTERNUT SQUASH BISQUE RECIPE - CHEF'S RESOURCE RECIPES
Butternut Squash Bisque Recipe. A hearty and comforting fall soup perfect for a quick and delicious meal, this butternut squash bisque is a great way to use squash and early fall …
From chefsresource.com


BUTTERNUT SQUASH CASSEROLE (SAVORY!) - JAR OF LEMONS
Jan 8, 2021 Healthy Squash Casserole Ingredients. I love that the ingredients for this recipe are SO simple and easy to find. Here’s what you’ll need: Butternut Squash – Fresh, frozen, or pre-cut butternut squash all work great!. Bell …
From jaroflemons.com


BUTTERNUT SQUASH BISQUE - RECIPE - COOKS.COM
Mar 30, 2014 Place squash, onions and apple pieces in large soup pot. Pour in soup stock to cover. Bring to a boil; simmer until tender not mushy. Drain vegetables; save stock.
From cooks.com


BUTTERNUT SQUASH BISQUE WITH GINGER AND ORANGE ZEST - WHOLE …
1 tablespoon extra-virgin olive oil or butter; 2 pounds butternut squash, peeled and diced into 1-inch chunks; 3 large carrots, chopped; 1 onion, chopped; 1 tablespoon minced fresh ginger (1 …
From wholefoodsmarket.com


SHEET PAN ROASTED BUTTERNUT SQUASH BISQUE
Dec 28, 2023 How to Make Sheetpan Butternut Squash Bisque. Preheat oven to 375 degrees F. Cut top and bottom stems off butternut squash, then cut in half vertically. Scoop out seeds and rub with a tablespoon of olive oil and ½ …
From heartbeetkitchen.com


BUTTERNUT SQUASH AND GINGER BISQUE - RECIPES FROM A …
Preheat oven to 375°F. Oil baking sheet. Place squash, cut side down, on baking sheet. Bake until squash is very soft, about 50 minutes. Using a wooden spoon, remove peel from squash; discard peel. While the squash is cooking, heat oil …
From monasterykitchen.org


VEGETARIAN GINGER BUTTERNUT SQUASH BISQUE - TWO BEARS
This delicious bisque works as a main dish or a great side-dish. It's vegetarian, and the ginger adds a hit of flavour. (Optional: Forego the rice or coconut and use cilantro and peanuts). Ingredients. 1 medium butternut squash (about 3 …
From twobears.ca


ROASTED BUTTERNUT SQUASH AND PEAR GINGER BISQUE
Prepare butternut squash and toss in a bowl with 6 Tbsp. olive oil, 1 Tbsp Kosher salt, cinnamon, nutmeg, ginger and brown sugar; Spread squash on two parchment or foil lined baking trays and roast in oven for 30 - 35 min. or until …
From monasterykitchen.org


10 BEST GINGER BUTTERNUT SQUASH BISQUE RECIPES - YUMMLY
The Best Ginger Butternut Squash Bisque Recipes on Yummly | Indian Vegetable Stew, Curried Coconut Butternut Squash Soup, Turmeric & Coconut Roasted Butternut Squash Bisque
From yummly.com


BUTTERNUT SQUASH-SWEET POTATO GINGER BISQUE RECIPE
Place the squash, sweet potatoes, onion, ginger, and garlic in a large pot. Pour in enough water to cover the vegetables. Bring to a simmer over medium heat, and cook until the vegetables …
From chefsresource.com


VEGAN GINGERED BUTTERNUT SQUASH SOUP - SIMPLY PLANT BASED …
Warming from the inside out, a steaming bowlful of butternut soup is just what the doctor ordered, even when you’re feeling perfectly well. Roasting the squash caramelizes the natural sugars, …
From simplyplantbasedkitchen.com


NUTTY, BUTTERY ACORN SQUASH SOUP - CHEF JEAN PIERRE
Spices like cinnamon, nutmeg, and ginger bring out the squash’s natural sweetness, while herbs like sage and thyme add earthy depth. A dash of red chili flakes provides a subtle heat. Adjust ...
From chefjeanpierre.com


BUTTERNUT SQUASH BISQUE RECIPE - BETTER HOMES & GARDENS
Sep 19, 2024 Peel, seed, and cube butternut squash. In 6-qt. Dutch oven melt butter over medium-high heat. Add fresh squash (if using frozen squash add with apples and broth), …
From bhg.com


Related Search