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. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

This easy Butternut Squash Bisque gets all the deep flavors and sweetness from roasting the butternut squash. A steaming bowl of flavorful butternut squash pureed with vegetables and spices is the perfect way to warm up on a cool autumn day. 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.

Amy's Butternut Squash Bisque is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Amy's Butternut Squash Bisque is something which I’ve loved my entire life. They’re fine and they look wonderful.

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 can achieve it.

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

It's perfect for lunch, as a first course. 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.

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.

Rice is used as a thickener in this lusciously creamy (but cream-free) healthy butternut squash bisque. This soup is very easy to prepare, but you can make it even easier by buying precut butternut squash rather than cutting it up yourself. Plucking a cookbook off the shelf is easy. 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.

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