Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, amy's butternut squash bisque. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
This easy Butternut Squash Bisque gets all the deep flavors and sweetness from roasting the butternut squash. Here it comes together with organic black beans, Swiss chard and butternut squash for a tasty supermeal. Gluten free/dairy free/lactose free/corn free/tree nut free/vegan/kosher/plant based.
Amy's Butternut Squash Bisque is one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Amy's Butternut Squash Bisque is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can have amy's butternut squash bisque using 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Amy's Butternut Squash Bisque:
- Make ready Butternut Squash
- Make ready olive oil
- Make ready butter
- Make ready diced onion
- Prepare diced carrots
- Prepare large clove garlic, minced
- Make ready vegetable stock
- Make ready Black pepper
- Get nutmeg
- Take cinnamon
- Make ready paprika
- Get pumpkin pie spice
- Get heavy cream
Add squash and broth; bring to a boil over high heat. It's perfect for lunch, as a first course. To prepare butternut squash bisque, a whole squash is typically peeled, seeded, and cut into cubes. It is added to a saucepan with a selection of aromatics or a mirepoix, which is traditionally a mixture of finely chopped onion, carrots, and celery.
Steps to make Amy's Butternut Squash Bisque:
- Cut squash lengthwise and scoop out seeds. Place squash face down on a plate, pierce skin a few times, then cover and microwave on high for 13-15 minutes, or until flesh is tender.
- While squash is cooking, heat olive oil and butter on medium heat in a deep saute pan or pot. Add the onion; stir and cook until tender.
- Add the diced carrots and minced garlic, cook for 1 minute.
- Pour in the vegetable stock and season with pepper, nutmeg, cinnamon, and paprika. Bring to a boil, reduce heat, and simmer until carrots are tender, about 10 minutes.
- Remove squash from microwave and scoop out flesh. Add the flesh to a blender, then pour in the soup. Puree the mixture until smooth, then return to the pot.
- Stir in the heavy cream and pumpkin pie spice. Add more broth if consistency is too thick. Heat through but do not boil. Serve warm.
Some cooks choose to omit the carrots or celery or to use. Rice is used as a thickener in this lusciously creamy (but cream-free) healthy butternut squash bisque. This soup is very easy to prepare, but you can make it even easier by buying precut butternut squash rather than cutting it up yourself. Serve the soup as a light entree with crusty bread and a. Sweet Annies Butternut Squash Bisque This soup is rich, comforting and loaded with flavor.
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