Brad's butternut, cauliflower, and beer bisque. The squash base for this creamy soup gets puréed before cooking rather than after, so there's no shuffling of hot liquids. A steaming bowl of flavorful butternut squash pureed with vegetables and spices is the perfect way to warm up on a cool autumn day. This easy Butternut Squash Bisque gets all the deep flavors and sweetness from roasting the butternut squash.
Stir in the large chunks of squash and the cauliflower until coated with the spices. Here's a way to avoid the time consuming peeling of raw butternut squash. Butternut squash provides a robust helping of vitamins A, C and E, a generous dose of dietary fiber and a burst of color to this seven-ingredient soup. You can have Brad's butternut, cauliflower, and beer bisque using 13 ingredients and 7 steps. Here is how you cook it.
Ingredients of Brad's butternut, cauliflower, and beer bisque
- Prepare 1/2 of small head of cauliflower, chopped.
- You need 1/2 of butternut squash, deseeded, peeled, and chopped.
- You need 1/4 of red onion, chopped.
- You need 1 tbs of minced garlic.
- Prepare 2 tbs of oil.
- You need 2 tbs of butter.
- It’s of Dry mustard, black pepper, oregano, and thyme. 1 tsp each.
- You need 2 (12 Oz) of cans pale ale.
- Prepare 2 tbs of flour.
- Prepare 1 pt of heavy cream.
- You need 3 tsp of granulated chicken bouillon.
- You need 1/4 cup of grated parmesan cheese.
- You need of Fresh basil for garnish.
Cauliflower and almonds are a food match made in heaven. Try the celestial combination for yourself in this soup recipe by Chef. Butternut Squash, Cauliflower & Beef Shepherd's Pie. I love to get creative with classic dishes, such as this colorful version of shepherd's pie.
Brad's butternut, cauliflower, and beer bisque step by step
- 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..
- Remove 1/3 of the veggies..
- Return pan to heat. Add second beer. Let reduce uncovered until liquid is half the volume..
- Remove from heat and cool enough to blend. Puree everything together. Mix in cream and parmesan..
- Meanwhile melt butter in a soup pot. Add flour. Constantly stir until it starts to brown and smells a little nutty..
- Slowly add cream mixture. Stir constantly. Cook until soup thickens a bit. Add the bouillon and veggies you reserved. Heat through..
- Serve immediately. Garnish with fresh basil. Enjoy.
Adding squash and cauliflower boosts the nutritional value and cuts the calories. —Jenn Tidwell, Fair Oaks, California. By :From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough. Surprisingly light (despite the cream) and quite comforting, this soup is a go-to winter indulgence, especially if you've got a crunchy baguette on hand (or some toast slices). 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.