How to Make Appetizing 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. This easy Butternut Squash Bisque gets all the deep flavors and sweetness from roasting the butternut squash. It's perfect for lunch, as a first course.

Melt the butter in a large, heavy saucepan. Raise the heat to high, add the honey and cinnamon and bring to a boil. Stir in the large chunks of squash and the cauliflower until coated with the spices. You can cook Brad's butternut, cauliflower, and beer bisque using 13 ingredients and 7 steps. Here is how you cook it.

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

1. You need 1/2 of small head of cauliflower, chopped.
2. Prepare 1/2 of butternut squash, deseeded, peeled, and chopped.
3. You need 1/4 of red onion, chopped.
4. Prepare 1 tbs of minced garlic.
5. Prepare 2 tbs of oil.
6. Prepare 2 tbs of butter.
7. Prepare of Dry mustard, black pepper, oregano, and thyme. 1 tsp each.
8. Prepare 2 (12 Oz) of cans pale ale.
9. You need 2 tbs of flour.
10. You need 1 pt of heavy cream.
11. Prepare 3 tsp of granulated chicken bouillon.
12. It's 1/4 cup of grated parmesan cheese.
13. Prepare of Fresh basil for garnish.

By :From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough. Surprisingly light (despite the cream) and quite comforting, this soup is a go-to winter indulgence, especially if you've got a crunchy baguette on hand (or some toast slices). This delicious butternut squash and crab bisque recipe is filled with rich, delicious flavor! This post may contain affiliate links.

Brad's butternut, cauliflower, and beer bisque step by step

1. 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..
2. Remove 1/3 of the veggies..
3. Return pan to heat. Add second beer. Let reduce uncovered until liquid is half the volume..
4. Remove from heat and cool enough to blend. Puree everything together. Mix in cream and parmesan..
5. Meanwhile melt butter in a soup pot. Add flour. Constantly stir until it starts to brown and smells a little nutty..
6. Slowly add cream mixture. Stir constantly. Cook until soup thickens a bit. Add the bouillon and veggies you reserved. Heat through..
7. Serve immediately. Garnish with fresh basil. Enjoy.

In addition to their fabulous homemade peanut butter, one of my all-time favorites at Whole Foods is their warm butternut squash crab bisque. Butternut squash provides a robust helping of vitamins A, C and E, a generous dose of dietary fiber and a burst of color to this seven-ingredient soup. Cauliflower and almonds are a food match made in heaven. Try the celestial combination for yourself in this soup recipe by Chef. What makes this Butternut Squash Bisque healthy?