Indulge in a symphony of flavors with this delectable slow-cooker butternut squash and acorn squash bisque. This creamy and velvety soup is a comforting delight, perfect for chilly days. Featuring a harmonious blend of roasted butternut squash and acorn squash, it's bursting with natural sweetness and a hint of earthy notes. A touch of spices adds a subtle warmth, while a drizzle of cream or a sprinkle of crumbled bacon enhances its richness. Discover a collection of irresistible variations, including a vegan version for those with dietary preferences. Whether you prefer a classic rendition or an adventurous twist with roasted red peppers or a touch of chipotle, there's a recipe here to tantalize your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
SLOW-COOKER ACORN SQUASH
Provided by Trisha Yearwood
Categories side-dish
Time 4h25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Cut each acorn squash into 6 slices and remove seeds.
- Pour the stock and cider vinegar into a 6-quart slow cooker. Add the squash slices, drizzle with the olive oil, and sprinkle with the thyme leaves and some salt and pepper.
- Cover and cook on high for 3 to 4 hours.
- When the squash is fork-tender, heat a small saute pan over medium-high heat and add the butter. When hot but not smoking, add the thyme sprigs--they should sizzle--and fry for about 30 seconds, until darkened but not browned. Remove the sprigs to a paper towel-lined plate and let cool slightly before shaving off the leaves. Let the brown butter in the pan cool slightly, then drizzle it over the squash. Garnish with the fried thyme leaves.
CHEF JOHN'S BUTTERNUT BISQUE
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
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
BUTTERNUT SQUASH BISQUE
Great use for all that early fall vegetable! Nice start for a fall day dinner or lunch.
Provided by PHONELADY55
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender.
- 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 a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.
Nutrition Facts : Calories 247.8 calories, Carbohydrate 21.8 g, Cholesterol 48.4 mg, Fat 18.2 g, Fiber 3.9 g, Protein 2.7 g, SaturatedFat 9.1 g, Sodium 820.1 mg, Sugar 5 g
SQUASH AND APPLE BISQUE
Apple and squash blend together to make rich and delightful slow-cooked bisque garnished with sour cream.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h30m
Yield 8
Number Of Ingredients 7
Steps:
- Mix all ingredients except sour cream in 3 1/2- to 6-quart slow cooker.
- Cover and cook on low heat setting 8 to 10 hours (or high heat setting 3 to 5 hours) or until squash is tender.
- Place one-third to one-half of the mixture at a time in blender or food processor. Cover and blend on high speed until smooth. Return mixture to cooker.
- Stir in sour cream. Cover and cook on low heat setting 15 minutes or just until soup is hot; stir.
- Garnish each serving with a dollop of sour cream.
Nutrition Facts : Calories 140, Carbohydrate 19 g, Cholesterol 20 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 330 mg
ACORN SQUASH BISQUE
The smooth texture of acorn squash gives this pureed soup its character; only a little half-and-half and butter are needed.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 35m
Number Of Ingredients 7
Steps:
- Place squashes on a paper towel and microwave on high just until tender when pierced with the tip of a paring knife, 8 to 10 minutes. Remove from the microwave, and halve each squash lengthwise (to speed cooling). When cool enough to handle, scoop out and discard the seeds. Scrape out flesh into a bowl; discard skin. (To prepare in oven, preheat oven to 450 degrees. Halve squash lengthwise; scoop out and discard seeds. Place squash, cut side down, on a rimmed baking sheet; cover tightly with aluminum foil. Roast until almost tender when pierced wtih a knife, 15 to 25 minutes. When cool enough to handle, scrape out flesh, discard skin, and proceed with step 2).
- In a large saucepan, heat butter over medium. Add onion; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add squash, thyme, broth, and 2 cups water. Bring to a boil over high heat; reduce to medium, and cook until squash is very tender, 10 to 12 minutes.
- Working in batches, puree mixture in a blender until very smooth, about 1 minute. Return to pan; add half-and-half, and season generously with salt and pepper. Thin bisque, if needed, by adding more water. Serve garnished with thyme.
Nutrition Facts : Calories 190 g, Fat 7 g, Fiber 4 g, Protein 5 g
SLOW COOKER BUTTERNUT SQUASH
I couldn't find a good recipe for slow cooked squash online, so I just made one myself!
Provided by Sockbum
Categories Side Dish Vegetables Squash
Time 6h15m
Yield 4
Number Of Ingredients 5
Steps:
- Combine butternut squash and apple juice in a slow cooker. Whisk butter, brown sugar, and cinnamon together in a bowl; drizzle over butternut squash.
- Cook on Low for 6 to 8 hours.
Nutrition Facts : Calories 337 calories, Carbohydrate 60.8 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 7 g, Protein 3.6 g, SaturatedFat 7.4 g, Sodium 101.1 mg, Sugar 27.6 g
Tips:
- Choose ripe squash: Look for squash that is firm and has a deep, rich color. Avoid squash that is bruised or has soft spots.
- Peel and cube the squash: Use a sharp knife to peel the squash, then cut it into 1-inch cubes. If you are using butternut squash, you can also use a vegetable peeler to remove the skin.
- Sauté the aromatics: Heat some olive oil in a large pot over medium heat. Add the onion, celery, and carrots and cook until they are softened, about 5 minutes.
- Add the squash and broth: Add the squash cubes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the squash is tender.
- Puree the soup: Use an immersion blender or a regular blender to puree the soup until it is smooth. If using a regular blender, be sure to work in batches and cover the blender tightly with a towel to prevent splattering.
- Season the soup: Season the soup to taste with salt, pepper, and nutmeg. You can also add a pinch of cayenne pepper for a little bit of heat.
- Serve the soup: Ladle the soup into bowls and garnish with a drizzle of olive oil and a sprinkle of chopped parsley.
Conclusion:
This slow-cooker butternut squash and acorn squash bisque is a delicious and easy way to enjoy the flavors of fall. The soup is creamy, flavorful, and packed with nutrients. It's also a great way to use up leftover squash. Serve it with a side of crusty bread or a salad for a complete meal.
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