Romantic Dinner For Two Butternut Squash And Bourbon Bisque Recipes

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BUTTERNUT SQUASH BISQUE WITH VERMONT MAPLE SYRUP



Butternut Squash Bisque with Vermont Maple Syrup image

Provided by Food Network

Number Of Ingredients 6

2 pounds butternut squash, peeled and coarsely chopped
8 ounces unsalted butter
1 cup heavy cream
1/2 cup Vermont Maple syrup
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Steps:

  • Boil squash in lightly salted water until tender. Drain well, then puree together with butter, cream, syrup, cinnamon and nutmeg. Adjust seasoning. Heat through and serve.

BUTTERNUT SQUASH & BOURBON BISQUE TO DIE FOR!



Butternut Squash & Bourbon Bisque to Die For! image

This is a recipe I came across from Chef Jean Pierre. I just love this soup, I am sure you will too. Perfect for the holiday's! COOKS NOTE: Feel free to microwave your butternut squash if you prefer to save cooking time.

Provided by Mooseybear

Categories     Vegetable

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 18

1 -2 butternut squash
1 tablespoon extra virgin olive oil
1 cup diced onion
1 cup diced leek
1/2 teaspoon ground cumin
2 tablespoons chopped fresh garlic
1 tablespoon chopped fresh ginger
2 tablespoons pure maple syrup
2 tablespoons soy sauce
1/4 cup Bourbon
1/2 cup dry sherry
1/4 teaspoon grated nutmeg
5 cups roasted chicken stock
3/4 cup evaporated skim milk
1/4 teaspoon salt (to taste)
1/4 teaspoon fresh ground pepper (to taste)
2 tablespoons cornstarch, mixed with
2 tablespoons water

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 serve in soup plates.
  • If you like, garnish this soup with garlic and Parmesan cheese croûtons and a dollop of nonfat sour cream.

Nutrition Facts : Calories 370.3, Fat 5.1, SaturatedFat 1.1, Cholesterol 7.3, Sodium 773.2, Carbohydrate 48.9, Fiber 4.6, Sugar 17.6, Protein 10.8

ROASTED BUTTERNUT SQUASH AND SWEET POTATO BISQUE WITH SMOKED APPLEWOOD BACON



Roasted Butternut Squash and Sweet Potato Bisque with Smoked Applewood Bacon image

I tried out for the show 'Master Chef' this past October in New York City. One of my fellow contestants made a pumpkin soup with applewood bacon. He made it to the next round, but sadly I did not. This is my rendition of his soup. I made it my own by using butternut squash and sweet potato and made it richer by turning this into a bisque. I hope you enjoy it as much as I did. Please share your comments. For less-fat option substitute half-and-half with milk or nonfat half-and-half.

Provided by Donald

Categories     Soups, Stews and Chili Recipes     Bisque Recipes

Time 1h45m

Yield 8

Number Of Ingredients 12

1 (2 pound) butternut squash - peeled, seeded, and cubed
1 pound sweet potatoes, peeled and cubed
2 tablespoons olive oil
salt and ground black pepper to taste
8 slices applewood-smoked bacon
1 tablespoon butter
1 large onion, chopped
2 cloves garlic, chopped
½ cup white wine
1 ½ quarts chicken stock
1 ½ cups half-and-half
1 teaspoon ground nutmeg

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine squash, sweet potatoes, olive oil, salt, and pepper together in a bowl; toss to coat. Pour out onto a baking sheet.
  • Bake in the preheated oven, flipping the vegetables once, until slightly caramelized and tender, about 60 minutes.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until slightly crisp, 7 to 10 minutes. Reserve 1 tablespoon bacon drippings. Drain the bacon slices on paper towels; crumble bacon.
  • Heat bacon drippings and butter together in Dutch oven over medium heat. Saute onion and butter in hot butter mixture until onion is translucent, 7 to 10 minutes.
  • Pour the white wine into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook until white wine is reduced by half, 3 to 5 minutes.
  • Stir roasted squash mixture into onion mixture; add stock and bring to a boil. Reduce heat to low and simmer until all vegetables are tender, about 10 minutes.
  • Pour vegetable mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to Dutch oven.
  • Stir half-and-half into pureed soup; cook and stir over medium-low heat until soup is warmed through, about 5 minutes. Stir nutmeg into soup; season with salt and pepper to taste. Ladle into bowls and top each with crumbled bacon.

Nutrition Facts : Calories 282.1 calories, Carbohydrate 30.1 g, Cholesterol 31.2 mg, Fat 14.6 g, Fiber 4.4 g, Protein 7.5 g, SaturatedFat 6.2 g, Sodium 788.1 mg, Sugar 6.4 g

BUTTERNUT SQUASH AND BOURBON BISQUE



Butternut Squash and Bourbon Bisque image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 16

1 to 2 butternut squash (about 4 pounds total)
1 tablespoon extra virgin olive oil
1 cup diced onions
1 cup diced leeks
1/2 teaspoon ground cumin
2 tablespoons chopped fresh garlic
1 tablespoon chopped fresh ginger
2 tablespoons pure maple syrup
2 tablespoons soy sauce
1/4 cup bourbon
1/2 cup dry sherry
1/4 teaspoon grated nutmeg
5 cups chicken stock
3/4 cup evaporated skim milk
Salt and freshly ground pepper to taste
2 tablespoons cornstarch mixed with 2 tablespoons water

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.

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