How to Cook Delicious Butternut squash bisque

Butternut squash bisque. Dutch oven melt butter over medium-high heat. Add fresh squash (if using frozen squash add with apples and broth), onion, carrot, celery, and garlic. Add apples, broth, cider, and peppers.

In a blender or food processor, puree squash mixture in small batches until smooth; return to pan. The cooking time all depends on the size of the squash pieces. Larger take longer and smaller take less. You can cook Butternut squash bisque using 15 ingredients and 3 steps. Here is how you cook it.

Ingredients of Butternut squash bisque

1. You need of Small to medium yellow onion chopped.
2. It's 1 of small red bell chopped.
3. Prepare 3 of large garlic minced.
4. It's 1 cup of chopped carrots.
5. It's of Medium butternut squash chunked.
6. Prepare 2 of red Chile’s chopped.
7. You need 3 oz of packaged real bacon pieces.
8. You need 8 oz of heavy cream.
9. Prepare of Salt and pepper.
10. Prepare of Brown sugar.
11. Prepare 1 tsp of ground ginger.
12. It's 4 tbsp of butter.
13. You need 1 tbsp of real maple syrup.
14. You need 1 1/2 tbsp of Yellow curry powder and 1 tsp turmeric.
15. You need 1 tbsp of brown sugar.

When squash is done remove the rosemary sprigs and put aside. ***BISQUE***. Once squash is done, place it in the stock pot along with the base. Put enough chicken broth in the stock pot to cover at least half of the butternut squash. Cut squash lengthwise in half; remove and discard seeds.

Butternut squash bisque instructions

1. Melt butter and add onions, peppers, Chile pepper, garlic and bacon and season with salt and pepper, sweat the veggies way down..
2. Add the carrots, squash and stir, add curry, ginger, turmeric, syrup, brown sugar, salt and pepper and stir. Bring to a boil, cover and turn to low and simmer until veggies are tender (about 45 minutes) taste for seasoning..
3. Add mixture to a processor until smooth and the I work it through a sieve to ensure it’s silky and then add back to the pot and keep warm..

Place squash in a greased shallow roasting pan, cut side down. In a large saucepan, heat oil over medium heat. Add carrots and onion; cook and stir until tender. Raise heat under pot to medium-high. The mild sweetness of butternut squash soup is perfectly offset with a trio of fresh, savory herbs.