Amy's Butternut Squash Bisque
Amy's Butternut Squash Bisque

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, amy's butternut squash bisque. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Amy's Butternut Squash Bisque is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Amy's Butternut Squash Bisque is something that I have loved my whole life.

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

To begin with this recipe, we must prepare a few ingredients. You can have amy's butternut squash bisque using 13 ingredients and 6 steps. Here is how you cook that.

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

To make dairy free, substitute the heavy cream for coconut cream or a different milk. Amy's Mushroom Bisque wit. has been added to your Cart. Here it comes together with organic black beans, Swiss chard and butternut squash for a tasty supermeal. Gluten free/dairy free/lactose free/corn free/tree nut free/vegan/kosher/plant based.

Instructions 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.

Here it comes together with organic black beans, Swiss chard and butternut squash for a tasty supermeal. Gluten free/dairy free/lactose free/corn free/tree nut free/vegan/kosher/plant based. 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. To prepare butternut squash bisque, a whole squash is typically peeled, seeded, and cut into cubes.

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