Butternut Squash Bisque
If you want to add more lacto ovo vegetarian recipes to your recipe box, Butternut Squash Bisque might be a recipe you should try. One portion of this dish contains around 6g of protein, 35g of fat, and a total of 471 calories. This recipe serves 4. For $2.26 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. If you have shallots, salt, cayenne pepper, and a few other ingredients on hand, you can make it. Plenty of people made this recipe, and 727 would say it hit the spot. It works well as a budget friendly soup. From preparation to the plate, this recipe takes around 1 hour and 25 minutes. It is brought to you by Damn Delicious. Taking all factors into account, this recipe earns a spoonacular score of 78%, which is pretty good. Users who liked this recipe also liked Butternut Squash Bisque, Butternut Squash Bisque, and Butternut Squash Bisque.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 75 minutes
Ingredients:
1 cup red ale
1 medium butternut squash, peeled, seeded and chopped
1/4 teaspoon cayenne pepper
2 cloves garlic, pressed
1/4 cup crumbled goat cheese, for serving
1/2 cup heavy cream
6 tablespoons olive oil, divided
1 teaspoon pepper
1/2 cup pomegranate seeds, for serving
1 teaspoon salt
2 shallots, thinly sliced
2 cups vegetable broth, or more to taste
Equipment:
baking paper
baking sheet
oven
dutch oven
immersion blender
Cooking instruction summary:
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Place butternut squash onto prepared baking sheet. Add 2 tablespoons olive oil and gently toss to combine. Place into oven and roast until softened and cooked through, about 40 minutes. Heat remaining 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and shallots, and cook, stirring occasionally, until caramelized, about 15-20 minutes. Stir in vegetable broth and red ale and bring to a boil; reduce heat and simmer for 5 minutes. Remove from heat and stir in butternut squash, salt, pepper, cayenne pepper and heavy cream. Puree with an immersion blender; season with salt and pepper to taste. Return to heat and bring to a simmer until slightly thickened, about 10 minutes. Add more vegetable broth until desired consistency is reached. Serve immediately, garnished with goat cheese and pomegranate seeds.
Step by step:
1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
2. Place butternut squash onto prepared baking sheet.
3. Add 2 tablespoons olive oil and gently toss to combine.
4. Place into oven and roast until softened and cooked through, about 40 minutes.
5. Heat remaining 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat.
6. Add garlic and shallots, and cook, stirring occasionally, until caramelized, about 15-20 minutes. Stir in vegetable broth and red ale and bring to a boil; reduce heat and simmer for 5 minutes.
7. Remove from heat and stir in butternut squash, salt, pepper, cayenne pepper and heavy cream. Puree with an immersion blender; season with salt and pepper to taste. Return to heat and bring to a simmer until slightly thickened, about 10 minutes.
8. Add more vegetable broth until desired consistency is reached.
9. Serve immediately, garnished with goat cheese and pomegranate seeds.
Nutrition Information:
covered percent of daily need
