Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, amy's butternut squash bisque. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Amy's Butternut Squash Bisque is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Amy's Butternut Squash Bisque is something that I’ve loved my entire life.
This easy Butternut Squash Bisque gets all the deep flavors and sweetness from roasting the butternut squash. We are in the kitchen with Amy Ridgell from the Savory Whisk with a recipe perfect for cold weather that also happens to be dairy-free and vegan. Smooth, mellow, organic butternut squash, blended with just a hint of garlic and spice and a drizzle of extra virgin olive oil to finish.
To begin with this recipe, we must first prepare a few ingredients. You can have amy's butternut squash bisque using 13 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Amy's Butternut Squash Bisque:
- Get 2 2/3 lb Butternut Squash
- Make ready 1 TBSP olive oil
- Take 1 TBSP butter
- Get 1/2 cup diced onion
- Take 3/4 cup diced carrots
- Prepare 1 large clove garlic, minced
- Make ready 3 1/2 cups vegetable stock
- Prepare to taste Black pepper
- Prepare 1/2 tsp nutmeg
- Take 1/2 tsp cinnamon
- Prepare 1/2 tsp paprika
- Get 1/2 tsp pumpkin pie spice
- Make ready 1/2 cup heavy cream
Learn how to make Butternut Squash Bisque & see the Smartpoints value of this great recipe. Add squash and broth; bring to a boil over high heat. 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.
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.
Some cooks choose to omit the carrots or celery or to use. Dairy free/soy free/lactose free/tree nut free/vegan/kosher. Customer Review: Amy's Butternut Squash Soup - pretty good flavor. It's perfect for lunch, as a first course. Sweet Annies Butternut Squash Bisque This soup is rich, comforting and loaded with flavor.
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