Best 7 Orange And Chipotle Kissed Butternut Squash Bisque Recipes

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Feast your senses on a culinary journey with our delectable Orange and Chipotle Kissed Butternut Squash Bisque, a symphony of flavors that dances on your palate. This creamy and velvety soup is a delightful blend of roasted butternut squash, sweet oranges, and a touch of spicy chipotle peppers, creating a harmonious balance of sweet, savory, and smoky notes. Embark on a culinary adventure with our carefully curated collection of recipes, each offering a unique twist on this classic dish. From the classic Butternut Squash Bisque to the innovative Roasted Butternut Squash and Sweet Potato Soup with Crispy Sage, our recipes cater to every palate. Indulge in the comforting warmth of our Curried Butternut Squash Bisque with Coconut Milk, or tantalize your taste buds with the zesty Orange and Chipotle Kissed Butternut Squash Bisque. And for a vegan delight, our Creamy Vegan Butternut Squash Bisque is sure to impress.

Let's cook with our recipes!

BUTTERNUT SQUASH SOUP WITH CHIPOTLE CREAM



Butternut Squash Soup with Chipotle Cream image

Provided by Marcela Valladolid

Categories     appetizer

Time 1h45m

Yield 6 servings

Number Of Ingredients 12

3 tablespoons olive oil, divided
1 medium butternut squash, halved lengthwise, seeds discarded, washed, and reserved
Salt and freshly ground black pepper
1 medium onion, chopped
2 stalks celery, chopped
2 carrots, chopped
2 garlic cloves, minced
6 cups chicken broth, divided
2 teaspoons minced canned chipotle chiles in adobo
1 teaspoon minced canned chipotle chiles in adobo
1/2 cup sour cream
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Using 1 tablespoon of the olive oil, grease the sliced surface of the squash and season with salt and pepper, to taste. Arrange on a baking sheet and roast until very tender, about 45 minutes. Remove from the oven and let cool.
  • In a large heavy pot over medium-high heat, add the remaining olive oil, onion, celery, and carrot, then season with a pinch of salt. Saute until just tender, about 10 minutes. Add the garlic and saute for 2 minutes. Scoop the butternut squash flesh into the pot and stir. Add 4 cups of 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.
  • Turn off the heat and using an immersion blender, carefully puree the soup until very smooth. If necessary, add more of the remaining stock to create desired consistency. Mix in 2 teaspoons of the chipotle into the soup, and season with salt and pepper, to taste.
  • In a small bowl, mix together 1 teaspoon of chipotle and the sour cream. Season the chipotle cream with salt and pepper, to taste. Transfer the soup to bowls. Top each with a dollop of chipotle cream and serve.

BUTTERNUT SQUASH-CHIPOTLE BISQUE



Butternut Squash-Chipotle Bisque image

Provided by Marcela Valladolid

Categories     appetizer

Time 2h10m

Yield 8 servings

Number Of Ingredients 11

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

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

BUTTERNUT SQUASH CHIPOTLE BISQUE



Butternut Squash Chipotle Bisque image

Categories     Sauce     Appetizer     Side     Roast     Dinner     Squash     Winter     Simmer     Boil

Yield serves 8

Number Of Ingredients 11

1 medium butternut squash
3 tablespoons olive oil
1 1/2 cups chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
2 garlic cloves, minced
6 cups chicken broth
Salt
3 teaspoons minced canned chipotle chiles in adobo sauce
1/2 cup Mexican crema or sour cream (see below)
Freshly ground black pepper

Steps:

  • Preheat the oven to 400°F.
  • Cut the squash in half lengthwise. Scoop out the seeds, discarding as much stringy pulp as possible, put them in a sieve, and rinse them under cold running water. Set the seeds aside.
  • Using 1 tablespoon of the olive oil, grease a glass baking dish. Place the butternut squash in the dish, cut side down. Pierce the squash all over with a fork. Roast for 45 minutes, or until very tender. Let it cool.
  • Heat the remaining 2 tablespoons oil in a large heavy pot over medium-high heat. Add the onion, celery, and carrot. Sauté for 10 minutes, or until just tender. Add the garlic and sauté for 2 minutes. Scoop the flesh of the butternut squash into the pot and stir. Add the chicken broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 30 minutes, or until the vegetables are very tender.
  • Meanwhile, heat a small pan over medium-low heat. Add the reserved squash seeds and toast, stirring occasionally, for 30 minutes, or until crunchy. Season the seeds heavily with salt. Set them aside to cool.
  • Let the soup cool slightly, and then puree it in batches in a blender until very smooth. Return the soup to the pot and keep it warm over medium-low heat. Mix in 2 teaspoons of the chipotle.
  • Stir the crema and the remaining 1 teaspoon chipotle together in a small bowl. Season the chipotle cream with salt and pepper.
  • Transfer the bisque to individual bowls, and top each serving with a dollop of chipotle cream and a sprinkling of toasted squash seeds.
  • tip
  • Did you know that chipotle chile are dried smoked jalapeños? The heat of canned chipotles varies by brand, if they are too spicy for your taste buds. Use the adobo sauce that accompanies them instead.
  • Crema
  • Mexican crema is Mexico's version of crème fraîche, unpasteurized fresh cream thickened by naturally occurring bacteria. Crema is used as a topping in many dishes in Mexico, such as tostadas, enchiladas, chilaquiles, and moles. Because it is unpasteurized, you won't find the real thing on this side of the border, but the pasteurized Mexican cremas in your grocery store are fine for drizzling over finished dishes, as is sour cream.

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

BUTTERNUT SQUASH BISQUE



Butternut Squash Bisque image

This butternut squash bisque is a great way to get folks to eat veggies. They only know how wonderful it tastes and pretty it looks! -Dianna Wacasey, Houston, Texas

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 6 servings.

Number Of Ingredients 12

1 medium butternut squash, peeled, seeded and cut into 1-inch cubes (about 4 cups), divided
1/2 cup orange juice
1/3 cup packed brown sugar
1 cinnamon stick (3 inches)
1 cup sliced leeks (white portion only)
1 medium tart apple, peeled and chopped
1/2 cup chopped onion
1/4 cup butter, cubed
4 cups chicken broth
1/3 cup heavy whipping cream
Salt and pepper to taste
1 tablespoon olive oil

Steps:

  • In a roasting pan, toss 3 cups of squash, orange juice and brown sugar; add cinnamon. Cover and bake at 450° for 30-40 minutes or until squash is tender. Discard cinnamon; drain squash, reserving cooking liquid. Set squash and liquid aside. , In a Dutch oven, saute the leeks, apple and onion in butter until tender. Add broth; bring to a boil. Stir in cooked squash; cook for 5 minutes. Add the cream, salt and pepper; heat through. Cool slightly. , In a blender, process soup in batches until smooth. Return all to the pan; heat through (do not boil). , Cut remaining squash into 1/4-in. cubes. In a large skillet, saute squash cubes in oil and reserved cooking liquid until squash is tender and liquid has evaporated. Ladle soup into bowls. Garnish with squash cubes.

Nutrition Facts : Calories 279 calories, Fat 15g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 715mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 5g fiber), Protein 3g protein.

CHIPOTLE BUTTERNUT SQUASH SOUP



Chipotle Butternut Squash Soup image

My hearty soup uses herbs and vegetables from the garden along with convenient pantry items, so it's easy, fast and mostly fresh. Your family will devour it. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Dinner     Lunch

Time 55m

Yield 5 servings.

Number Of Ingredients 15

2 cups diced peeled butternut squash
1 small carrot, finely chopped
1 green onion, sliced
1/2 teaspoon ground cumin
1 tablespoon olive oil
2 garlic cloves, minced
2 cups vegetable broth, divided
1 can (14-1/2 ounces) diced tomatoes, undrained
3 ounces cream cheese, cubed
1/4 cup minced fresh basil
1 chipotle pepper in adobo sauce, chopped
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
2 cups fresh baby spinach
Fresh sage, optional

Steps:

  • In a large saucepan, saute the squash, carrot, onion and cumin in oil for 10 minutes. Add garlic; cook 1 minute longer. Add 1-1/2 cups broth; bring to a boil. Reduce heat. Cover and simmer for 10-12 minutes or until vegetables are tender; cool slightly. , Transfer mixture to a blender; add the tomatoes, cream cheese, basil, chipotle pepper and remaining broth. Cover and process for 1-2 minutes or until smooth. , Return to the saucepan; stir in the beans, corn and spinach. Cook and stir until spinach is wilted and soup is heated through. If desired, sprinkle with fresh sage.

Nutrition Facts : Calories 279 calories, Fat 9g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 1097mg sodium, Carbohydrate 43g carbohydrate (12g sugars, Fiber 10g fiber), Protein 10g protein.

Tips:

  • For a creamier bisque, use heavy cream or coconut milk instead of milk.
  • To add a bit of smokiness, roast the butternut squash before pureeing it.
  • If you don't have chipotle peppers in adobo, you can use 1 teaspoon of ground chipotle pepper.
  • Garnish the bisque with a dollop of sour cream, a sprinkle of chopped cilantro, or a drizzle of olive oil.
  • Serve the bisque with a side of crusty bread or crackers for dipping.

Conclusion:

This orange and chipotle-kissed butternut squash bisque is a delicious and easy-to-make soup that is perfect for a cold winter day. The butternut squash is roasted until tender and then pureed until smooth. The orange and chipotle peppers add a unique and flavorful twist to the classic butternut squash bisque. This soup is sure to be a hit with your family and friends. This recipe is a great way to use up leftover butternut squash. It is also a good source of vitamins A and C, and fiber.

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