Roasted Butternut Squash And Sweet Potato Bisque With Smoked Applewood Bacon Recipes

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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 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

MAPLE-GLAZED BUTTERNUT SQUASH AND SWEET POTATOES



Maple-Glazed Butternut Squash and Sweet Potatoes image

You can dress up this side as a whole meal by piling these sweet, warmly spiced vegetables into a grain bowl, putting them over quinoa, couscous or white rice, and adding a lean protein - or even another wintry vegetable like brussels sprouts. You could also throw an egg on top, finishing it with cracked black pepper. Just don't be tempted to put everything on one sheet pan. Using two allows for more air flow, which creates those crispy edges, a contrast to the soft middles.

Provided by Millie Peartree

Time 40m

Yield 6 servings

Number Of Ingredients 8

1 small butternut squash, peeled, seeded and cut into 1-inch cubes, or 4 cups precut butternut squash (about 1 ½ to 2 pounds)
2 pounds sweet potatoes, peeled and cut into 1-inch cubes (5 cups)
2 tablespoons extra-virgin olive oil
1/4 cup maple syrup
1 teaspoon coarse kosher salt
1 teaspoon ground cinnamon
1/4 teaspoon black pepper
Zest of 1 orange

Steps:

  • Set 2 oven racks in the middle and bottom of the oven, and heat oven to 425 degrees. Line 2 rimmed half-sheet pans with parchment paper or silicone mats.
  • In a large mixing bowl, drizzle the vegetables with olive oil and maple syrup, making sure they're all evenly coated. Sprinkle with the salt, cinnamon, pepper and orange zest, and, using your hands, toss the vegetables to coat them evenly in the oil and spices.
  • Transfer to the baking sheets. Roast, switching the baking sheets on their racks and stirring the vegetables halfway through cooking, until the largest piece of squash is tender all the way through, about 30 minutes. Remove the baking sheets from the oven and turn on the broiler.
  • Take turns placing each baking sheet under the broiler for 1 to 2 minutes to caramelize the vegetables. Serve hot, warm or cold tossed in salad.

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