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Smooth, mellow blended organic butternut squash; delicious as is or use as a base for your own creations. We're in the business of cooking delicious, organic vegetarian meals for everyone. Amy's Butternut Squash Bisque Robin Dhakal.
To begin with this recipe, we must 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:
- Get 2 2/3 lb Butternut Squash
- Take 1 TBSP olive oil
- Take 1 TBSP butter
- Get 1/2 cup diced onion
- Take 3/4 cup diced carrots
- Get 1 large clove garlic, minced
- Make ready 3 1/2 cups vegetable stock
- Make ready to taste Black pepper
- Make ready 1/2 tsp nutmeg
- Make ready 1/2 tsp cinnamon
- Get 1/2 tsp paprika
- Take 1/2 tsp pumpkin pie spice
- Take 1/2 cup heavy cream
No Chicken Noodle Soup Mushroom Bisque with Porcini Organic Alphabet Soup Organic Fire Roasted Southwestern Vegetable Soup Organic Hearty French Country Vegetable Soup. I skipped the butter and tried using a tablespoon of cream cheese to thicken soup since I didn't have heavy cream and wanted to keep it healthy. Amy's is an organic food pioneer. Here's a way to avoid the time consuming peeling of raw butternut squash.
Steps to make Amy's Butternut Squash Bisque:
- 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.
- 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.
- Add the diced carrots and minced garlic, cook for 1 minute.
- 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.
- 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.
- 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.
Afterward, the rind peels off effortlessly and you just add the cooked squash to the recipe! Lightly season with some salt, then spread them over a baking sheet lined with parchment paper. Start by preparing your squash and pumpkin. Peel the skin off your butternut squash. Cut in half vertically to remove the seeds.
Above is the right way to cook amy's butternut squash bisque, very straightforward to make. Do the cooking stages correctly, calm down and use your heart then your cooking will be scrumptious. There are various recipes that you may try from this web site, please discover what you want. If you like this recipe please share it with your mates. Pleased cooking.
