Best 3 Chef Johns Butternut Bisque Recipes

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Embark on a culinary journey with Chef John's tantalizing Butternut Bisque, a creamy and comforting soup that is the epitome of fall flavors. This velvety smooth bisque, crafted with roasted butternut squash, aromatic spices, and a touch of cream, will warm your soul on a chilly day.

Our comprehensive guide features not only the classic Butternut Bisque recipe, but also a collection of delightful variations that cater to diverse tastes and dietary preferences. From a vegan version made with coconut milk to a smoky and spicy rendition infused with chipotle peppers, these recipes offer a range of culinary adventures.

Here are our top 3 tried and tested recipes!

CHEF JOHN'S BUTTERNUT BISQUE



Chef John's Butternut Bisque image

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.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 11

3 tablespoons butter
1 large onion, diced
1 teaspoon kosher salt, plus more to taste, divided
1 (2 pound) butternut squash
2 tablespoons tomato paste
1 quart chicken broth
1 pinch cayenne pepper
½ cup heavy cream or creme fraiche, plus more to garnish
2 tablespoons maple syrup, or to taste
Chopped fresh chives for garnish
Pomegranate seeds for garnish

Steps:

  • Melt butter in a pot over medium-low heat. Add onions and a large pinch of salt. Cook and stir until onions have softened but not taken on any color, about 10 or 15 minutes.
  • Cut off ends of squash. Carefully cut squash in half lengthwise and remove the seeds. Peel the squash with a vegetable peeler. Cut into chunks.
  • Raise heat under pot to medium-high. Stir in tomato paste; cook and stir until mixture begins to caramelize and turn brown, about 2 minutes. Add squash, chicken broth, 1 teaspoon salt, and cayenne pepper. Bring to a simmer; reduce heat to medium-low and simmer until squash is very tender, 15 to 25 minutes. Reduce heat to low. Blend with an immersion blender until very smooth. Stir in cream and maple syrup; add more salt if needed.
  • Ladle into serving bowls. Garnish with a swirl of cream, and a sprinkle of chives and pomegranate seeds.

Nutrition Facts : Calories 230.7 calories, Carbohydrate 27.1 g, Cholesterol 45.8 mg, Fat 13.7 g, Fiber 3.7 g, Protein 3.2 g, SaturatedFat 8.3 g, Sodium 1058.9 mg, Sugar 10 g

CHEF JOHN'S ROASTED BUTTERNUT SQUASH SOUP



Chef John's Roasted Butternut Squash Soup image

My favorite fall soup of all time, roasted butternut squash soup is cheap, easy, nutrition, and absolutely delicious. If you're feeling like something a bit more substantial, try this topped with a handful of crispy bacon or diced ham.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 2h

Yield 6

Number Of Ingredients 14

1 tablespoon olive oil
1 chopped onion
1 cup sliced carrots
6 whole garlic cloves, peeled
2 teaspoons kosher salt, or to taste - divided
1 (3 1/2) pound butternut squash, halved lengthwise and seeded
3 tablespoons unsalted butter
6 large sage leaves
6 cups chicken broth, plus more if needed
2 tablespoons maple syrup
2 tablespoons cider vinegar
1 pinch cayenne pepper
½ cup creme fraiche
1 tablespoon chopped fresh chives

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Drizzle olive oil into large roasting pan. Add onion, carrots, garlic cloves, and a pinch of salt. Toss until coated in oil. Place squash halves flesh side up on the chopped vegetables. Sprinkle squash with additional salt.
  • Roast in preheated oven until squash is tender and easily pierced with the tip of a knife, about 1 hour. Allow vegetables to cool a bit.
  • Melt butter over medium heat. Butter will foam, and start to turn a golden brown. Reduce heat to low. When butter turns from golden to a light, nutty brown, remove pan from heat and immediately add sage leaves. Stir to infuse the butter with sage.
  • Scoop out squash flesh and place in roasting pan with roasted chopped vegetables. Transfer mixture into large stock pot. Stir in chicken broth, brown sage butter, and maple syrup. Place pot over high heat and bring to a simmer. Reduce heat to low; slowly simmer to blend flavors, 45 to 60 minutes. Remove from heat.
  • Blend until very smooth with an immersion blender, 3 or 4 minutes. Pass mixture through a strainer to remove any remaining fibrous bits.
  • If soup seems too thick, add a few tablespoons of water or chicken broth. Stir in apple cider vinegar, a pinch of salt (or to taste), and cayenne pepper. Garnish servings of soup with a dollop of creme fraiche and chopped chives.

Nutrition Facts : Calories 315.3 calories, Carbohydrate 42.1 g, Cholesterol 48.5 mg, Fat 16.5 g, Fiber 6.3 g, Protein 5.2 g, SaturatedFat 8.8 g, Sodium 1838 mg, Sugar 13.5 g

BUTTERNUT-SQUASH BISQUE



Butternut-Squash Bisque image

Provided by Sam Sifton

Categories     soups and stews, appetizer

Time 1h10m

Yield Serves 4

Number Of Ingredients 19

3 tablespoons unsalted butter
1 medium-size butternut squash, peeled and chopped into 1/2-inch cubes
1/2 cup thinly sliced fennel
1 teaspoon thinly sliced ginger
2 cloves garlic, peeled and smashed
1/4 cup all-purpose flour
4 slices double-smoked bacon, or best available
1/4 cup dry vermouth
2 tablespoons cognac
2/3 cup tomato juice
6 cups lobster stock, shrimp stock, clam stock or fish stock
1 pod star anise
6 pods green cardamom
1/2 cup tarragon leaves
1 tablespoon crème fraîche
1 tablespoon kosher salt
2 teaspoons lime juice
1/8 tablespoon cayenne pepper, or to taste
1/4 cup roasted pumpkinseeds

Steps:

  • In a large saucepan set over medium heat, melt the butter until it foams. Add the squash, fennel, ginger and garlic and cook slowly until soft, about 15 minutes. Sprinkle in the flour and stir, then cook for 5 or 6 minutes to incorporate.
  • Meanwhile, in a large pan set over medium-high heat, fry the bacon until crisp. Remove and drain over paper towels. Reserve.
  • Add the vermouth and cognac to deglaze the first pan, and reduce the liquids until the pan is almost dry. Add the tomato juice and reduce it by half, approximately 3 minutes. Add the stock, anise and cardamom and simmer until it has reduced by roughly half, about 30 minutes. When the bisque has reduced, remove from heat and stir in the tarragon. Cover and steep for 5 minutes. Whisk in the crème fraîche, then strain bisque through a fine-meshed sieve or chinois.
  • Season with salt, lime juice and cayenne. Serve immediately with a slice of crisp bacon over the top, and a sprinkle of pumpkinseeds.

Nutrition Facts : @context http, Calories 402, UnsaturatedFat 11 grams, Carbohydrate 28 grams, Fat 25 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 11 grams, Sodium 1414 milligrams, Sugar 5 grams, TransFat 0 grams

Tips:

  • To save time, use pre-cut butternut squash from the grocery store.
  • Roast the butternut squash until it is tender and slightly caramelized for a richer flavor.
  • Use a high-quality vegetable broth for the best flavor.
  • Add a splash of cream or milk for a creamier soup.
  • Garnish the soup with fresh herbs, such as thyme or rosemary, for a pop of color and flavor.

Conclusion:

Chef John's butternut bisque is a delicious and easy-to-make soup that is perfect for a cold day. The roasted butternut squash gives the soup a rich and flavorful taste, while the addition of cream or milk makes it creamy and smooth. This soup is also a good source of vitamins and minerals, making it a healthy and satisfying meal.

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