Best Roasted Squash Bisque Recipes

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BUTTERNUT SQUASH AND ROASTED-GARLIC BISQUE



Butternut Squash and Roasted-Garlic Bisque image

Categories     Soup/Stew     Milk/Cream     Garlic     Appetizer     Roast     Thanksgiving     Dinner     Butternut Squash     Fall     Simmer     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 12 servings

Number Of Ingredients 10

2 heads of garlic, halved crosswise
1 teaspoon olive oil
1/4 cup (1/2 stick) butter
3 cups chopped onions
3/4 cup chopped carrots
1/2 cup chopped celery
4 pounds butternut squash, peeled, seeded, cut into 1-inch pieces
6 cups canned low-salt chicken broth
3 tablespoons chopped fresh sage
1/2 cup plus 1 tablespoon whipping cream

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



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

SAVORY ROASTED BUTTERNUT SQUASH BISQUE SOUP



Savory Roasted Butternut Squash Bisque Soup image

This is a vitamin rich, naturally low calorie, high fiber, creamy indulgent bisque, that is guaranteed to warm you on these cold lingering days of Winter and Spring and just anytime you need some good comfort food. This recipe is easy to make, because you don't have to peel and dice the squash and sweet potatoes before roasting. You simply scrape the tender meat out of the skins. Panera Breads is where I had my first Butternut Squash Soup and I fell in love. I believe they use pumpkin in their recipe. I saw a recipe on the internet using sweet potatoes and I tweaked it to come up with this recipe.

Provided by Sharon B.

Categories     Lunch/Snacks

Time 1h15m

Yield 1/2 cup servings, 10 serving(s)

Number Of Ingredients 10

1 whole butternut squash
2 whole medium sweet potatoes
1 whole medium white onion
2 cups onion soup, liquid from mix
1 (14 ounce) can sweetened condensed milk
4 tablespoons roasted cinnamon
1/4 teaspoon pepper
3 tablespoons applesauce
3 garlic cloves
1/4 cup sunflower oil

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



Butternut Squash and Roasted Red Pepper Bisque image

This is a hearty and very tasty winter soup. I like it thick and creamy but the texture can be adjusted with a little extra broth. Hope you enjoy it as much as my family and I do.

Provided by Chef Erfolg

Categories     Peppers

Time 50m

Yield 2-4 serving(s)

Number Of Ingredients 11

1 butternut squash (peeled, seeded and cut into 1/2 inch cubes, 2-3 lbs.)
1 red bell pepper (cut into small pieces)
2 -3 cups chicken stock
3/4 cup heavy cream (more if you like)
garlic cheese toast rounds (like Musso's)
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 teaspoon creole seasoning (I love Don's from Louisiana)
kosher salt
white pepper

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.

Nutrition Facts : Calories 892.5, Fat 61.7, SaturatedFat 30.6, Cholesterol 160, Sodium 483.8, Carbohydrate 82.3, Fiber 12.6, Sugar 18.9, Protein 14.5

ROASTED ACORN SQUASH AND CRAWFISH BISQUE



Roasted Acorn Squash and Crawfish Bisque image

Fall acorn squash roasted with warm spices, butter, and brown sugar. Finished with fresh basil and Louisiana Crawfish tails.

Provided by Chef Q

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 3h

Yield 12

Number Of Ingredients 16

½ cup light brown sugar
¼ cup butter
1 ½ teaspoons ground cinnamon
½ teaspoon Chinese five-spice powder
4 acorn squash, halved and seeded
¼ cup butter
1 cup minced yellow onion
1 cup minced celery
1 cup minced red bell pepper
1 tablespoon minced garlic
2 quarts seafood stock
1 cup heavy cream
1 cup thinly sliced fresh basil
1 teaspoon ground nutmeg
sea salt and white pepper to taste
2 (16 ounce) packages cooked and peeled whole crawfish tails

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Combine the brown sugar with 1/4 cup butter, cinnamon, and five spice powder in a microwave safe bowl. Cook in the microwave on High until the butter has completely melted. Place the acorn squash cut side up onto the aluminum foil; brush with the brown sugar mixture.
  • Bake in the preheated oven until the squash is tender and golden brown, about 1 1/2 hours. Remove from the oven, allow to cool, and scoop out and reserve the flesh.
  • Melt the remaining 1/4 cup of butter in a large pot over medium heat. Stir in the onion, celery, and bell pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the acorn squash, garlic, and seafood stock. Bring to a boil over high heat; reduce heat to medium-low and simmer 30 minutes.
  • Stir the cream and basil into the simmering soup; season with nutmeg, salt, and white pepper. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Once pureed, add the crawfish tails, and simmer a few minutes until hot.

Nutrition Facts : Calories 333.9 calories, Carbohydrate 30 g, Cholesterol 130 mg, Fat 17.4 g, Fiber 3.4 g, Protein 17.1 g, SaturatedFat 10 g, Sodium 397.4 mg, Sugar 13.9 g

BUTTERNUT SQUASH AND ROASTED-GARLIC BISQUE



Butternut Squash and Roasted-Garlic Bisque image

I found this recipe in Bon Appetit magazine and it sounds delicious. I love butternut squash and am looking forward to making this. Even though there are lots of steps, they sound simple enough and it can be made a day ahead.

Provided by lazyme

Categories     Vegetable

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 11

2 heads garlic, halved
1 teaspoon olive oil
1/4 cup butter
3 cups onions, chopped
1/2 cup celery, chopped
3/4 cup carrot, chopped
4 lbs butternut squash, peeled, seeded, 1-inch pieces
6 cups chicken broth
3 tablespoons fresh sage, chopped
1/2 cup whipping cream
1 tablespoon whipping cream

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.

Nutrition Facts : Calories 199.9, Fat 9.3, SaturatedFat 5.3, Cholesterol 25.5, Sodium 430.2, Carbohydrate 26.9, Fiber 4.3, Sugar 5.9, Protein 5.4

ROASTED BUTTERNUT SQUASH & SWEET POTATO BISQUE



ROASTED BUTTERNUT SQUASH & SWEET POTATO BISQUE image

Categories     Soup/Stew     Vegetable     Vegetarian

Yield 8 large bowls

Number Of Ingredients 18

2 large carrots, peeled
1 extra large sweet potato, peeled
2 large sprigs of fresh thyme
1 medium butternut squash, halved and seeded
1 large leek (white & light green only), diced
1 medium Spanish onion, diced
2 tbsp. olive oil, divided
2 tbsp. butter
5-7 sage leaves
1 large bay leaf
4 cups vegetable broth
1.5 cups whole milk
Salt and pepper to taste
Mascarpone cheese (to serve)
Fresh-cracked pepper (to serve)
You will also need:
2 large rimmed baking sheets
1 heavy-bottomed, 4-6 qt. stockpot

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



ROASTED BUTTERNUT SQUASH BISQUE image

Categories     Appetizer

Yield 8 Servings

Number Of Ingredients 11

1 large butternut squash (about 3 pounds)
2 Granny Smith apples, peeled and cut into 8 wedges
2 large onions, peeled and cut into 1-inch pieces
2 to 2 1/2 cup chicken broth
1 cup fresh orange juice
2 teaspoons grated orange rind
2 teaspoons curry powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup whipping cream
1/2 cup milk

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.

ROASTED-SQUASH BISQUE



Roasted-Squash Bisque image

Provided by Molly O'Neill

Categories     weekday, soups and stews, appetizer

Time 40m

Yield Six appetizers

Number Of Ingredients 5

2 medium tomatoes, stem ends removed
4 cups roasted-squash compote
3 cups chicken broth
1 cup milk
1 1/2 teaspoons kosher salt

Steps:

  • Heat oven to 400 degrees. Roast tomatoes for 25 to 30 minutes, until they begin to collapse. Combine compote, broth and milk and bring to a boil in a medium saucepan. Lower the heat and simmer for 5 minutes. Pass through the fine disk of a food mill. Season with salt.

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