Best 2 Butternut Squash Chipotle Bisque Recipes

Indulge in a symphony of flavors with our tantalizing Butternut Squash Chipotle Bisque recipe, a culinary masterpiece that seamlessly blends the sweet, nutty essence of butternut squash with the smoky heat of chipotle peppers. This creamy and velvety soup is not only a feast for the taste buds but also a visual delight, boasting a vibrant orange hue that will brighten up any table. Accompanying this bisque are three additional delectable recipes: a zesty Chipotle-Spiced Roasted Butternut Squash, perfect for enjoying as a side dish or incorporating into salads; a flavorful Butternut Squash and Black Bean Enchilada Casserole, a hearty and satisfying main course; and delectable Butternut Squash Brown Butter Blondies, a sweet treat that combines the rich flavors of brown butter and butternut squash in a delightful dessert.

Here are our top 2 tried and tested recipes!

BUTTERNUT SQUASH-CHIPOTLE BISQUE

Butternut Squash-Chipotle Bisque image

Provided by Marcela Valladolid

Categories appetizer

Time 2h10m

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 medium butternut squash
3 tablespoons olive oil
1 1/2 cups chopped onions
1/2 cup chopped carrots
1/2 cup chopped celery
2 cloves garlic, minced
6 cups chicken broth
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3 teaspoons minced canned chipotle chiles in adobo
1/2 cup sour cream

Steps:

Preheat the oven to 400 degrees F. Halve the squash lengthwise and scoop out the seeds. Wash the seeds and reserve.
Using 1 tablespoon of the olive oil, grease a glass baking dish. Place the squash in the dish cut-side down. Pierce the squash all over with a fork. Roast until very tender, 45 minutes. Let cool.
Heat a large heavy pot over medium-high heat and add the remaining 2 tablespoons olive oil. Add the onions, carrots and celery and saute until just tender, 10 minutes. Add the garlic and saute for 2 minutes. Scoop the butternut squash flesh into the pot and stir. Add the chicken broth and bring to a boil. Reduce the heat to low, cover the pot and simmer until the vegetables are very tender, about 30 minutes.
Meanwhile, heat a small pan over medium-low heat. Add the squash seeds and toast, stirring occasionally, until crunchy, about 30 minutes. Season the seeds heavily with salt. Set aside to cool.
Cool the soup slightly and then puree in batches in a blender until very smooth. Return to the pot and keep warm over medium-low heat. Mix in 2 teaspoons of the chipotle.
Mix the sour cream and remaining 1 teaspoon chipotle in a small bowl. Season the chipotle cream with salt and pepper.
Transfer the bisque to bowls. Top each with a dollop of chipotle sour cream and toasted butternut squash seeds.

ORANGE AND CHIPOTLE-KISSED BUTTERNUT SQUASH BISQUE

Orange and Chipotle-Kissed Butternut Squash Bisque image

The smoky chipotle chili and sweet hint of orange add layers of flavor to this creamy bisque. Chipotle chilis are smoke-dried jalapenos, also available canned in adobo sauce, and can be found in ethnic markets and well-stocked supermarkets. This recipe is from Vegan Planet, by Robin Robertson.

Provided by JessXU00

Categories Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 chipotle pepper (canned or dried)
1 tablespoon olive oil
1 medium yellow onion, chopped
1 medium butternut squash, peeled, seeded and thinly sliced
1 celery rib, chopped
salt
5 cups vegetable stock
2 tablespoons frozen orange juice concentrate
2 tablespoons roasted pumpkin seeds

Steps:

If using a dried chipotle, soak in very hot water for 30 minutes. Drain and set aside.
Heat the olive oil in a large pot over medium heat. Add onion, cover and cook until softened, about 5 minutes. Add squash, celery and salt to taste. Cook, stirring, until softened slightly, about 5 minutes. Add stock, cover and cook until vegetables are soft, about 15 minutes.
In a blender or food processor, puree the chipotle. Working in batches, add the orange juice concentrate and squash mixture and process until smooth. Return the soup to the pot and heat through. Taste, adjust seasoning and serve hot, garnished with the pumpkin seeds, if desired.

Nutrition Facts : Calories 138.5, Fat 3.8, SaturatedFat 0.6, Sodium 14.3, Carbohydrate 26.9, Fiber 4.3, Sugar 7.2, Protein 3

Tips:

To save time, use pre-cut butternut squash or frozen squash cubes.
For a creamier soup, blend the soup in a high-powered blender or food processor until smooth.
If you don't have chipotle peppers in adobo sauce, you can use 1 teaspoon of chipotle powder.
Be careful not to overcook the squash, as it will become mushy.
For a spicier soup, add more chipotle peppers or chipotle powder.
Serve the soup with a dollop of sour cream, a sprinkle of chopped cilantro, and a side of crusty bread.

Conclusion:

Butternut squash chipotle bisque is a delicious and easy-to-make soup that is perfect for a fall or winter meal. The soup is creamy, flavorful, and has a hint of spice from the chipotle peppers. It is also a good source of vitamins and minerals, including vitamin A, vitamin C, and potassium. This soup is sure to be a hit with your family and friends.