Amy's Butternut Squash Bisque
Amy's Butternut Squash Bisque

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, amy's butternut squash bisque. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Amy's Butternut Squash Bisque is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Amy's Butternut Squash Bisque is something that I’ve loved my entire life.

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. This easy Butternut Squash Bisque gets all the deep flavors and sweetness from roasting the butternut squash.

To get started with this particular recipe, we must prepare a few components. 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:
  1. Prepare 2 2/3 lb Butternut Squash
  2. Prepare 1 TBSP olive oil
  3. Get 1 TBSP butter
  4. Get 1/2 cup diced onion
  5. Take 3/4 cup diced carrots
  6. Take 1 large clove garlic, minced
  7. Take 3 1/2 cups vegetable stock
  8. Get to taste Black pepper
  9. Prepare 1/2 tsp nutmeg
  10. Get 1/2 tsp cinnamon
  11. Take 1/2 tsp paprika
  12. Take 1/2 tsp pumpkin pie spice
  13. Take 1/2 cup heavy cream

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. Some cooks choose to omit the carrots or celery or to use. Learn how to make Butternut Squash Bisque & see the Smartpoints value of this great recipe.

Steps to make Amy's Butternut Squash Bisque:
  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.

Add squash and broth; bring to a boil over high heat. Fall is here and it is a perfect time to enjoy some flavorful butternut squash! We used butternut squash to make a delicious bisque that is super easy to make. 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.

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