Butternut Squash And Roasted Red Pepper Bisque Recipe

Name: Butternut Squash And Roasted Red Pepper Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 butternut squash (peeled, seeded and cut into 1/2 inch cubes, 2-3 lbs.); 1 red bell pepper (cut into small pieces); 2 -3 cups chicken stock; 3/4 cup heavy cream (more if you like); garlic cheese toast rounds (like Musso's); 2 tablespoons butter; 2 tablespoons olive oil; 1 tablespoon minced garlic; 1/2 teaspoon creole seasoning (I love Don's from Louisiana); kosher salt; white pepper

Servings: persons

1 butternut squash (peeled, seeded and cut into 1/2 inch cubes, 2-3 lbs.)
1 red bell pepper (cut into small pieces)
2 -3 cups chicken stock
3/4 cup heavy cream (more if you like)
garlic cheese toast rounds (like Musso's)
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 teaspoon creole seasoning (I love Don's from Louisiana)
kosher salt
white pepper

1
Heat oven to 400u00b0F.
2
Put olive oil in a Pyrex baking dish and lay out the red pepper (skin side up) and roast for 30 minutes.
3
Melt butter in a very large skillet over medium heat and add garlic to saute.
4
When garlic is soft and aromatic add the cubed squash and stir well to cover with the butter and garlic.
5
As soon as the butter cooks away and the pan starts to glaze add the broth and bring to a boil.
6
Add the roasted pepper.
7
Season with white pepper, creole and salt to taste and stir well.
8
Reduce and simmer for 20 minutes, occasionally mashing the squash with a wooden spoon.
9
When all is soft, take a hand mixer and blend in the skillet.
10
Add cream, stir and remove from heat.
11
Put garlic cheese toast rounds in the bottom of a shallow soup bowl and ladle soup on top.
12
Make the yummy sound.

546

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 butternut squash (peeled, seeded and cut into 1/2 inch cubes, 2-3 lbs.), 1 red bell pepper (cut into small pieces), 2 -3 cups chicken stock, 3/4 cup heavy cream (more if you like), and more.

Yes, Butternut Squash And Roasted Red Pepper Bisque falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash And Roasted Red Pepper Bisque

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