Simple Way to Prepare Jamie Oliver Butternut squash bisque

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, butternut squash bisque. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender. In the saucepan, melt butter, add onion and garlic.

Butternut squash bisque is one of the most well liked of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Butternut squash bisque is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can have butternut squash bisque using 15 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Butternut squash bisque:

1. Take Small to medium yellow onion chopped
2. Take 1 small red bell chopped
3. Take 3 large garlic minced
4. Get 1 cup chopped carrots
5. Make ready Medium butternut squash chunked
6. Take 2 red Chile’s chopped
7. Get 3 oz packaged real bacon pieces
8. Get 8 oz heavy cream
9. Prepare Salt and pepper
10. Get Brown sugar
11. Take 1 tsp ground ginger
12. Prepare 4 tbsp butter
13. Take 1 tbsp real maple syrup
14. Take 1 1/2 tbsp Yellow curry powder and 1 tsp turmeric
15. Get 1 tbsp brown sugar

Dutch oven melt butter over medium-high heat. Add fresh squash (if using frozen squash add with apples and broth), onion, carrot, celery, and garlic. For a winter special occasion or just a weekday meal, this butternut bisque makes a perfect, warming starter course. The snipped chives and pomegranate garnishes add a festive touch, but you can also use crumbled bacon and a swirl of crème fraiche.

Steps to make Butternut squash bisque:

1. Melt butter and add onions, peppers, Chile pepper, garlic and bacon and season with salt and pepper, sweat the veggies way down.
2. Add the carrots, squash and stir, add curry, ginger, turmeric, syrup, brown sugar, salt and pepper and stir. Bring to a boil, cover and turn to low and simmer until veggies are tender (about 45 minutes) taste for seasoning.
3. Add mixture to a processor until smooth and the I work it through a sieve to ensure it’s silky and then add back to the pot and keep warm.

For a winter special occasion or just a weekday meal, this butternut bisque makes a perfect, warming starter course. The snipped chives and pomegranate garnishes add a festive touch, but you can also use crumbled bacon and a swirl of crème fraiche. Butternut Squash Bisque is a winter staple at Joybilee Farm. It's low in carbs and high in fiber, and vitamins. It has staying power even on the high energy days of winter.

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