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

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, brad's butternut, cauliflower, and beer bisque. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Brad's butternut, cauliflower, and beer bisque is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Brad's butternut, cauliflower, and beer bisque is something that I have loved my entire life. They’re nice and they look fantastic.

The squash base for this creamy soup gets puréed before cooking rather than after, so there's no shuffling of hot liquids. Hearty and satisfying without being overly rich or heavy, this flavorful, easy, healthy 'bisque' gets rave reviews and is always gone by meal's end! Roasted Butternut Squash and Sweet Potato Bisque with Smoked Applewood Bacon.

To get started with this particular recipe, we have to prepare a few ingredients. You can have brad's butternut, cauliflower, and beer bisque using 13 ingredients and 7 steps. Here is how you cook it.

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

See more ideas about Bisque recipe, Recipes, Lobster bisque. Looking for a healthy soup recipe? CountryLiving.com's Cauliflower Bisque with Brown Butter Croutons is the best. Combine milk, stock, cauliflower, potato, onion, garlic, and thyme in a large saucepan.

Instructions to make Brad's butternut, cauliflower, and beer bisque:
  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

Bring to a boil over medium-high heat; reduce heat and. Raise the heat to high, add the honey and cinnamon and bring to a boil. Stir in the large chunks of squash and the cauliflower until coated with the spices. 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.

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