Butternut Squash And Roasted Red Pepper Bisque

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!