Recipe: 2020 Amy's Butternut Squash Bisque

Amy's Butternut Squash Bisque. This easy Butternut Squash Bisque gets all the deep flavors and sweetness from roasting the butternut squash. Reviews for: Photos of Butternut Squash Bisque. Butternut squash bisque is a type of soup that is usually creamy and thick.

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. Butternut Squash Bisque - This cozy bisque is a perfect well-rounded soup during the fall season! You can cook Amy's Butternut Squash Bisque using 13 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Amy's Butternut Squash Bisque

1. It's 2 2/3 lb of Butternut Squash.
2. It's 1 TBSP of olive oil.
3. Prepare 1 TBSP of butter.
4. Prepare 1/2 cup of diced onion.
5. You need 3/4 cup of diced carrots.
6. You need 1 of large clove garlic, minced.
7. You need 3 1/2 cups of vegetable stock.
8. It's to taste of Black pepper.
9. Prepare 1/2 tsp of nutmeg.
10. It's 1/2 tsp of cinnamon.
11. Prepare 1/2 tsp of paprika.
12. You need 1/2 tsp of pumpkin pie spice.
13. You need 1/2 cup of heavy cream.

But even if I'm sweating puddles during the day, that still won't stop me from making this epic butternut squash bisque from Jackie at The Beeroness. This butternut squash bisque is a great way to get folks to eat veggies. They only know how wonderful it tastes and pretty it looks! Butternut Squash Bisque Recipe photo by Taste of Home.

Amy's Butternut Squash Bisque instructions

1. 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..
2. 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..
3. Add the diced carrots and minced garlic, cook for 1 minute..
4. 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..
5. 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..
6. 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..

The Culinary Docs are excited to share with you these recipes for the coming autumn season. Curl up in a blanket and enjoy this. 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. In a large saucepan set over medium heat, melt the butter until it foams.

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