Sherried Winter Squash Bisque Recipes

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CHEF JOHN'S BUTTERNUT BISQUE



Chef John's Butternut Bisque image

For a winter special occasion or just a weekday meal, this butternut bisque makes a perfect, warming starter course. The snipped chives and pomegranate garnishes add a festive touch, but you can also use crumbled bacon and a swirl of crème fraiche.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 11

3 tablespoons butter
1 large onion, diced
1 teaspoon kosher salt, plus more to taste, divided
1 (2 pound) butternut squash
2 tablespoons tomato paste
1 quart chicken broth
1 pinch cayenne pepper
½ cup heavy cream or creme fraiche, plus more to garnish
2 tablespoons maple syrup, or to taste
Chopped fresh chives for garnish
Pomegranate seeds for garnish

Steps:

  • Melt butter in a pot over medium-low heat. Add onions and a large pinch of salt. Cook and stir until onions have softened but not taken on any color, about 10 or 15 minutes.
  • Cut off ends of squash. Carefully cut squash in half lengthwise and remove the seeds. Peel the squash with a vegetable peeler. Cut into chunks.
  • Raise heat under pot to medium-high. Stir in tomato paste; cook and stir until mixture begins to caramelize and turn brown, about 2 minutes. Add squash, chicken broth, 1 teaspoon salt, and cayenne pepper. Bring to a simmer; reduce heat to medium-low and simmer until squash is very tender, 15 to 25 minutes. Reduce heat to low. Blend with an immersion blender until very smooth. Stir in cream and maple syrup; add more salt if needed.
  • Ladle into serving bowls. Garnish with a swirl of cream, and a sprinkle of chives and pomegranate seeds.

Nutrition Facts : Calories 230.7 calories, Carbohydrate 27.1 g, Cholesterol 45.8 mg, Fat 13.7 g, Fiber 3.7 g, Protein 3.2 g, SaturatedFat 8.3 g, Sodium 1058.9 mg, Sugar 10 g

WINTER SQUASH BISQUE



Winter Squash Bisque image

Acorn squash gives this soup its unmistakable Fall and Winter flavor. This will make 12 side servings.

Provided by Annacia

Categories     Vegetable

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 9

6 medium acorn squash
3 (14 ounce) cans chicken broth
3/4 teaspoon ground ginger
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground cinnamon
1 1/2 cups half-and-half or 1 1/2 cups light cream
3/4 cup sour cream (optional)
fresh thyme sprig (optional)

Steps:

  • Halve squash and remove seeds.
  • Place squash halves, cut sides down, on a baking dish.
  • Bake in a 350 degree F oven for 30 minutes. Turn cut sides up. Bake, covered, 20 to 25 minutes or until squash is tender.
  • Scoop squash pulp out of the peel using a spoon; discard peel.
  • Place pulp in batches in a blender container or food processor bowl.
  • Cover and blend or process until squash is smooth, adding some of the chicken broth if the mixture is too thick.
  • Stir together pureed squash and remaining chicken broth in a large saucepan.
  • Stir in ginger, salt, pepper, and cinnamon. Bring mixture to boiling.
  • Reduce heat and stir in half-and-half or light cream.
  • Heat through, but do not boil.
  • If desired, garnish each serving with sour cream and thyme sprigs.

WILLIAMS-SONOMA WINTER SQUASH AND APPLE BISQUE



Williams-Sonoma Winter Squash and Apple Bisque image

Make and share this Williams-Sonoma Winter Squash and Apple Bisque recipe from Food.com.

Provided by carrie sheridan

Categories     Vegetable

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 tablespoons unsalted butter
1 large yellow onion, finely chopped
2 shallots, finely chopped
2 granny smith apples
1 butternut squash (about 2 lbs)
6 cups chicken stock or 6 cups prepared broth
1 teaspoon finely chopped fresh rosemary
2 teaspoons finely chopped fresh thyme
1/2 cup half-and-half
salt & freshly ground black pepper
1/2 cup sour cream

Steps:

  • Peel and seed the butternut squash and cut into 2-inch chunks.
  • Peel and core the apples and cut into 2-inch chunks.
  • In a soup pot over medium-high heat, melt the butter.
  • Saute the onion and shallots until softened, about 5 minutes.
  • Add the apples and squash and cook until nicely coated, about 3 minutes longer.
  • Add the stock and rosemary and bring to a simmer. Add the thyme.
  • Reduce the heat to medium and simmer, covered, until the vegetables are very tender, about 25 minutes.
  • Remove from the heat. Using a hand-held or standing blender, puree the soup until smooth.
  • Stir in the half-and-half and season with salt and pepper.
  • Reheat gently over medium-low heat.
  • Ladle the soup into warmed bowls and garnish with the sour cream, using a fork to swirl a zig-zagged pattern.
  • [you can garnish with leaves of rosemary and thyme].

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

SHERRIED WINTER SQUASH BISQUE



Sherried Winter Squash Bisque image

Categories     Soup/Stew     Blender     Dairy     Tomato     Sauté     Low Fat     Vegetarian     Wheat/Gluten-Free     Squash     Sherry     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 10

2 tablespoons olive oil
1 medium onion, chopped
1 2-pound butternut squash, peeled, cubed (about 6 cups)
1 14 1/2-ounce can diced tomatoes, drained
2 tablespoons dry Sherry
2 1/2 cups (or more) canned vegetable broth
2/3 cup nonfat milk
2 tablespoons chopped fresh thyme or 2 teaspoons dried
Nonfat plain yogurt
Fresh thyme sprigs

Steps:

  • Heat olive oil in heavy large saucepan over medium-high heat. Add chopped onion and sauté until translucent, about 5 minutes. Add butternut squash and sauté until beginning to brown, about 10 minutes. Add tomatoes and Sherry. Boil until almost all liquid evaporates, about 30 seconds. Stir in 2 1/2 cups vegetable broth. Bring to boil. Reduce heat, cover and simmer until squash it very tender, stirring occasionally, about 30 minutes.
  • Puree soup in blender in batches until smooth. Return soup to same saucepan. Stir in milk and chopped thyme. Bring to simmer. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover tightly and refrigerate. Bring soup to simmer before serving, thinning with more broth, if desired.)
  • Ladle soup into bowls. Top with dollop of yogurt. Garnish with thyme sprigs.

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