Recipes Butternut Squash Bisque
Reduce heat to medium.
Recipes butternut squash bisque. Cover and simmer until squash is tender about 25 minutes. Serve bisque with sour cream garnished with cayenne if desired. Roast for 20 minutes add diced apple and continue roasting another 10 20 minutes 30 40 total roasting time.
Working in batches puree in a blender until smooth. In 3 qt saucepan cover squash with water and cook until tender. Add milk heat through stirring.
In the saucepan melt butter add onion and garlic. Add the squash broth and ginger. Cook until golden brown add the squash leeks celery garlic ginger soy sauce maple syrup cumin and nutmeg.
Bring to a boil reduce heat and simmer until vegetables are tender. Cover and simmer until the vegetables apple and rice are tender about 25 minutes. Add squash broth half and half and 3 cups water.
In a blender or food processor puree squash mixture in small batches until smooth. Reduce to a simmer and cook until squash is tender about 20 minutes. Stir in lemon juice.
Pour in vegetable stock and season with salt pepper and nutmeg. Season with salt and pepper. Preheat oven to 450.