Squash And Chestnut Bisque Recipes

BUTTERNUT SQUASH BISQUE

Steps:

• If using fresh squash, peel, seed and cut in large chunks. If using frozen squash puree, let thaw. In a large saucepan, boil onion and fresh squash in lightly salted water, until just tender, or just boil onions till tender if using frozen squash puree. Drain well, then (quickly) puree, either with an immersion blender or by batches in a stand blender, together with butter, cream, maple syrup, apple cider, cinnamon and nutmeg. Add salt and pepper to taste. Heat thoroughly, and serve.

BUTTERNUT SQUASH BISQUE

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.

CHESTNUT BISQUE

Steps:

• Melt the butter in a large saucepan over medium heat.
• Add carrots, onion, and celery, and saute until soft, about 7 minutes.
• Add chestnuts and continue cooking 5 minutes, stirring occasionally.
• Add stock and bring to a boil.
• Reduce heat to simmer and add apple juice, parsley, nutmeg, salt and pepper.
• Simmer 15 minutes.
• Add tarragon and continue cooking 5 minutes.
• Puree the soup in a blender.
• Return to saucepan and reheat.
• Adjust seasonings as needed.
• Serve with a dollop of yogurt or sour cream, if desired.

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.

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 BISQUE

Steps:

• Preheat oven to 400 degrees.
• Rinse squash, cut in half lengthwise and scoop out seeds.
• Places halves cut side down in a 12 by 7 inch baking pan.
• Peel, halve and core apples, add to pan.
• along with 1/4 cup water.
• Bake in a 400 degree oven until squash is tender when pierced, about 45 minutes, When cool enough to handle, scoop out flesh of squash from peels, discard peel.
• In a blender or food processer, (I use a hand blender, works great, this way you can do it right in the pan),Blend squash,apples and broth until smooth.
• Pour into 3 to 4 quart pan.
• Add wine, cinnamon, nutmeg, ginger and chili flakes.
• Bring to a simmer over medium-high heat, and reduce heat to simmer, stirring occasionally to blend flavors, about 15 minutes.
• Add salt and pepper to taste, and stir in chives.

APPLE AND BUTTERNUT SQUASH BISQUE

Steps:

• Combine squash, apples, onion, rosemary, marjoram, salt, sugar, pepper and stock in heavy saucepan.
• Bring to a boil and simmer 1 hour.
• Strain squash and apples from soup, puree in electric blender and return to soup.
• Melt butter in a separate saucepan.
• Add flour, mix well and pour soup through a strainer over the flour mixture, a little at a time.
• Stir well with a whisk.
• Bring to a boil.
• Stir half-and-half into soup and heat through but do not boil.