Best Roasted Butternut Squash Bisque Recipes

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.

ROASTED BUTTERNUT SQUASH AND SWEET POTATO BISQUE WITH SMOKED APPLEWOOD BACON

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.

SAVORY ROASTED BUTTERNUT SQUASH BISQUE SOUP

Steps:

• Preheat oven to 400 degrees.
• Cut the unpeeled squash and sweet potatoes length ways and remove seeds and membrane from the squash.
• Peel and quarter the onion.
• Peel the garlic cloves.
• Rub the squash, sweet potatoes, onion and cloves with sunflower oil.
• Place them on a foil lined roasting pan, suitable to catch drips.
• Roast vegetables for 1 hour or until fork tender.
• Check oven at 15 minute intervals to take out onions and garlic before they burn.
• Add water to onion soup mix according to directions.
• Remove vegetables and cool to touch.
• Spoon the soft meat out of the skins of the sweet potatoes and squash and put in mixing bowl.
• Mix the large vegetables with an Immersion blender and with the sweetened condensed milk. If the bisque is sweet enough with the milk, you can eliminate the applesauce in the next step.
• Add the onion, smashed garlic cloves, pepper and apple sauce and 2 T. cinnamon to the mix and continue to blend.
• Add 1/2 cup or more of the onion soup mix in increments to thin the bisque, until the desired consistency and taste is reached. If the needed amount of soup is too strong, substitute water as the remaining liquid needed for desired consistency. Blend until creamy.
• Garnish, upon the request of each guest, with the remaining roasted cinnamon powder.

BUTTERNUT SQUASH AND ROASTED RED PEPPER BISQUE

Steps:

• Heat oven to 400°F.
• Put olive oil in a Pyrex baking dish and lay out the red pepper (skin side up) and roast for 30 minutes.
• Melt butter in a very large skillet over medium heat and add garlic to saute.
• When garlic is soft and aromatic add the cubed squash and stir well to cover with the butter and garlic.
• As soon as the butter cooks away and the pan starts to glaze add the broth and bring to a boil.
• Add the roasted pepper.
• Season with white pepper, creole and salt to taste and stir well.
• Reduce and simmer for 20 minutes, occasionally mashing the squash with a wooden spoon.
• When all is soft, take a hand mixer and blend in the skillet.
• Add cream, stir and remove from heat.
• Put garlic cheese toast rounds in the bottom of a shallow soup bowl and ladle soup on top.
• Make the yummy sound.

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.

ROASTED BUTTERNUT SQUASH & SWEET POTATO BISQUE

Steps:

• 1. Preheat oven to 350 degrees. 2. Cut carrot and sweet potato into 1-inch pieces and place in large mixing bowl. Add thyme leaves (removed from stems), salt lightly, and drizzle with 1 tbsp. olive oil. Toss to coat, then spread pieces evenly on first rimmed baking sheet. Set aside. 3. Place butternut squash face-down on second rimmed baking sheet and fill pan slightly with water (to allow squash to steam). 4. Bake the carrots/sweet potato and squash until tender when forked (35-40 minutes for the carrots/potato; 45-60 minutes for the squash). 5. Meanwhile, combine butter and remaining olive oil in heavy-bottomed stockpot. Add leeks and sage, salt lightly, and sauté until soft. 6. Add bay leaf and vegetable broth to pot. Bring to a simmer. 7. Add carrots, sweet potato, and butternut squash (removed from skin) when ready. Simmer all ingredients together for 10-20 minutes to let flavors combine. 8. Remove bay leaf, and puree the vegetables using an emulsion blender. Add the milk, continuing to blend until smooth and creamy. 9. Season with salt and pepper to taste. 10. Serve topped with a dollop of mascarpone cheese and few twists of fresh-cracked pepper.

ROASTED BUTTERNUT SQUASH BISQUE

Steps:

• Cut squash in half, and remove seeds. Place squash halves, apple wedges, and onions on a lightly greased foil-lined baking sheet, cut sides down. Bake at 400° for 45 minutes or until squash is tender. Remove from oven; cool. Scoop out squash pulp, discarding shells. Combine pulp, roasted apples and onions, broth, and next 5 ingredients in a Dutch oven. Bring to a boil; reduce heat to medium-low, and simmer, stirring often, 5 minutes. Remove mixture from heat; cool. Process squash mixture, 1 cup at a time, in a food processor until smooth. Return purée to Dutch oven, and chill 8 hours, if desired. Heat soup in Dutch oven over low heat. Slowly add whipping cream and milk, stirring constantly until thoroughly heated and smooth. Remove from heat. Serve immediately.