Recipe: 2021 Brad's butternut, cauliflower, and beer bisque

Brad's butternut, cauliflower, and beer bisque. The squash base for this creamy soup gets puréed before cooking rather than after, so there's no shuffling of hot liquids. A steaming bowl of flavorful butternut squash pureed with vegetables and spices is the perfect way to warm up on a cool autumn day. Reviews for: Photos of Butternut Squash Bisque.

Season with salt and pepper, if desired. Melt the butter in a large, heavy saucepan. Raise the heat to high, add the honey and cinnamon and bring to a boil. You can cook Brad's butternut, cauliflower, and beer bisque using 13 ingredients and 7 steps. Here is how you cook that.

Ingredients of Brad's butternut, cauliflower, and beer bisque

1. You need 1/2 of small head of cauliflower, chopped.
2. You need 1/2 of butternut squash, deseeded, peeled, and chopped.
3. It's 1/4 of red onion, chopped.
4. Prepare 1 tbs of minced garlic.
5. It's 2 tbs of oil.
6. It's 2 tbs of butter.
7. Prepare of Dry mustard, black pepper, oregano, and thyme. 1 tsp each.
8. Prepare 2 (12 Oz) of cans pale ale.
9. You need 2 tbs of flour.
10. Prepare 1 pt of heavy cream.
11. You need 3 tsp of granulated chicken bouillon.
12. It's 1/4 cup of grated parmesan cheese.
13. You need of Fresh basil for garnish.

Stir in the large chunks of squash and the cauliflower until coated with the spices. This delicious butternut squash and crab bisque recipe is filled with rich, delicious flavor! This post may contain affiliate links. In addition to their fabulous homemade peanut butter, one of my all-time favorites at Whole Foods is their warm butternut squash crab bisque.

Brad's butternut, cauliflower, and beer bisque step by step

1. Place oil in a hot fry pan. Saute cauliflower, squash, onion, and garlic for around 15 minutes. When onion starts browning, add 1 beer and spices, cover. Simmer 10 minutes or until squash gets tender. Remove from heat and let sit 45 minutes to an hour. This let's flavors bind..
2. Remove 1/3 of the veggies..
3. Return pan to heat. Add second beer. Let reduce uncovered until liquid is half the volume..
4. Remove from heat and cool enough to blend. Puree everything together. Mix in cream and parmesan..
5. Meanwhile melt butter in a soup pot. Add flour. Constantly stir until it starts to brown and smells a little nutty..
6. Slowly add cream mixture. Stir constantly. Cook until soup thickens a bit. Add the bouillon and veggies you reserved. Heat through..
7. Serve immediately. Garnish with fresh basil. Enjoy.

Roasting the squash and cauliflower to the point where the squash is caramelized and the cauliflower has nicely browned is the key to making this taste so good. This recipe for butternut squash soup is pretty thick, so you can always thin it out by adding some more broth or water as needed. Butternut squash provides a robust helping of vitamins A, C and E, a generous dose of dietary fiber and a burst of color to this seven-ingredient soup. Cauliflower and almonds are a food match made in heaven. Try the celestial combination for yourself in this soup recipe by Chef.

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