Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to make a special dish, amy's butternut squash bisque. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Smooth, mellow, organic butternut squash, blended with just a hint of garlic and spice and a drizzle of extra virgin olive oil to finish. Dairy free/lactose free/soy free/corn free/tree nut free/vegan/kosher/reduced sodium. Smooth, mellow blended organic butternut squash; delicious as is or use as a base for your own creations.
Amy's Butternut Squash Bisque is one of the most well liked of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Amy's Butternut Squash Bisque is something that I’ve loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can have amy's butternut squash bisque using 13 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Amy's Butternut Squash Bisque:
- Prepare 2 2/3 lb Butternut Squash
- Make ready 1 TBSP olive oil
- Prepare 1 TBSP butter
- Get 1/2 cup diced onion
- Get 3/4 cup diced carrots
- Take 1 large clove garlic, minced
- Prepare 3 1/2 cups vegetable stock
- Make ready to taste Black pepper
- Get 1/2 tsp nutmeg
- Take 1/2 tsp cinnamon
- Prepare 1/2 tsp paprika
- Make ready 1/2 tsp pumpkin pie spice
- Get 1/2 cup heavy cream
I skipped the butter and tried using a tablespoon of cream cheese to thicken soup since I didn't have heavy cream and wanted to keep it healthy. Lock the lid, then turn Venting Knob to the Sealing Position. Start by preparing your squash and pumpkin. Peel the skin off your butternut squash.
Instructions 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.
Cut in half vertically to remove the seeds. For the pumpkin, cut in half and remove the seeds. Continue cutting to carve out the inside flesh of the pumpkin. Amy's is an organic food pioneer. In the saucepan, melt butter, add onion and garlic.
So that’s going to wrap it up with this exceptional food amy's butternut squash bisque recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
