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

Hello everybody, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, amy's butternut squash bisque. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

We are in the kitchen with Amy Ridgell from the Savory Whisk with a recipe perfect for cold weather that also happens to be dairy-free and vegan. 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.

Amy's Butternut Squash Bisque is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Amy's Butternut Squash Bisque is something that I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook amy's butternut squash bisque using 13 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Amy's Butternut Squash Bisque:
  1. Prepare 2 2/3 lb Butternut Squash
  2. Get 1 TBSP olive oil
  3. Take 1 TBSP butter
  4. Take 1/2 cup diced onion
  5. Make ready 3/4 cup diced carrots
  6. Make ready 1 large clove garlic, minced
  7. Prepare 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. Make ready 1/2 tsp paprika
  12. Get 1/2 tsp pumpkin pie spice
  13. Prepare 1/2 cup heavy cream

Some cooks choose to omit the carrots or celery or to use. 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. A few nights ago I made a butternut squash risotto and found myself with half of a cooked squash left over.

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.

I thought about making macaroni and cheese with it but decided instead to make a bisque. Butternut Squash Bisque: Butternut squash is one of those things I've always seen at the grocery store and been mildly intrigued by. Once it showed it's utterly omnipresent face throughout the food blog world, I knew I was going to have to investigate. The biggest challenge … Reviews for: Photos of Butternut Squash Bisque. Butternut Squash Bisque. this link is to an external site that may or may not meet accessibility guidelines.

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