Recipe Tasty Brad's butternut, cauliflower, and beer bisque

Brad's butternut, cauliflower, and beer bisque. The squash base for this creamy soup gets puréed before cooking rather than after, so there's no shuffling of hot liquids. 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.

Stir in the large chunks of squash and the cauliflower until coated with the spices. This easy Butternut Squash Bisque gets all the deep flavors and sweetness from roasting the butternut squash. Here's a way to avoid the time consuming peeling of raw butternut squash. You can have Brad's butternut, cauliflower, and beer bisque using 13 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Brad's butternut, cauliflower, and beer bisque

It’s of small head of cauliflower, chopped.
Prepare of butternut squash, deseeded, peeled, and chopped.
You need of red onion, chopped.
It’s of minced garlic.
Prepare of oil.
You need of butter.
It’s of Dry mustard, black pepper, oregano, and thyme. 1 tsp each.
Prepare of cans pale ale.
You need of flour.
You need of heavy cream.
It’s of granulated chicken bouillon.
Prepare of grated parmesan cheese.
It’s of Fresh basil for garnish.

This delicious butternut squash and crab bisque recipe is filled with rich, delicious flavor! This post may contain affiliate links. In addition to their fabulous homemade peanut butter, one of my all-time favorites at Whole Foods is their warm butternut squash crab bisque. Bite into our delicious Butternut Squash Chipotle Bisque made with Hellmann's® Light Mayonnaise and chopped fresh vegetables.

Brad's butternut, cauliflower, and beer bisque instructions

Place oil in a hot fry pan. Saute cauliflower, squash, onion, and garlic for around 15 minutes. When onion starts browning, add 1 beer and spices, cover. Simmer 10 minutes or until squash gets tender. Remove from heat and let sit 45 minutes to an hour. This let's flavors bind..
Remove 1/3 of the veggies..
Return pan to heat. Add second beer. Let reduce uncovered until liquid is half the volume..
Remove from heat and cool enough to blend. Puree everything together. Mix in cream and parmesan..
Meanwhile melt butter in a soup pot. Add flour. Constantly stir until it starts to brown and smells a little nutty..
Slowly add cream mixture. Stir constantly. Cook until soup thickens a bit. Add the bouillon and veggies you reserved. Heat through..
Serve immediately. Garnish with fresh basil. Enjoy.

This creamy mashed cauliflower recipe is a wonderful alternative to your traditional mashed potatoes. Easy to prepare and serve, this could easily become one of your. This soup is very easy to prepare, but you can make it even easier by buying precut butternut squash rather than cutting it up yourself. Roasting the squash and cauliflower to the point where the squash is caramelized and the cauliflower has nicely browned is the key to making this taste so good. This recipe for butternut squash soup is pretty thick, so you can always thin it out by adding some more broth or water as needed.