Roasted Squash and Bell Pepper Bisque
Experience the comforting warmth of Roasted Squash and Bell Pepper Bisque, a delightful combination of sweet butternut and nutty acorn squashes, paired with a vibrant roasted red pepper coulis. This creamy soup, enriched with aromatic spices like nutmeg and ginger, offers a complex and hearty flavor profile perfect for chilly nights. While it requires some time and attention, each step reveals layers of flavor and warmth, making it a spectacular centerpiece for your next gathering or a cozy family dinner.
2
Servings
400
Calories
15
Ingredients
Ingredients
butternut squash
3 3/4 lbs (Cut in half, seeds discarded, roasted)
acorn squash
1 3/4 lbs (Cut in half, seeds discarded, roasted)
unsalted butter
6 tablespoons (Melted)
white onion
4 ounces (Peeled, trimmed, finely diced)
kosher salt
1/2 teaspoon (To taste)
fresh ground white pepper
1/8 teaspoon (To taste)
ground nutmeg
1/4 teaspoon (To taste)
ground ginger
1/4 teaspoon (To taste)
ground cardamom
1/8 teaspoon (To taste)
chicken stock or vegetable stock
4 cups (Heated)
crème fraîche
1/2 cup (To taste)
fresh rosemary
1 sprig (For infusion)
red bell peppers
2 (Roasted, peeled, and chopped)
chicken broth
1/4 cup (To thin out the pepper puree)
salt and pepper
As needed (For seasoning)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Carefully cut the butternut and acorn squashes in half lengthwise and scoop out the seeds.
3
Brush the cut sides of the squashes with 2 tablespoons of melted unsalted butter, then season with kosher salt, fresh ground white pepper, and a pinch of nutmeg.
4
Place the squashes cut-side down in a roasting pan and bake for approximately 1 hour, or until tender.
5
Once cooled enough to handle, scoop out the cooked flesh from each squash and set it aside. You should have about 4 cups of pureed squash.
6
In a medium stockpot, melt the remaining 4 tablespoons of butter over low heat. Add the finely diced onion and sauté gently, avoiding browning.
7
Stir in the pureed squash and cook over low heat until heated through, stirring occasionally to prevent bubbling.
8
Season with salt, fresh ground white pepper, ground ginger, and ground cardamom.
9
Pour in the heated chicken or vegetable stock, bring to a gentle boil, and let simmer for about 20 minutes, stirring often.
10
Incorporate the crème fraîche and the fresh rosemary sprig, warming through but not boiling. Remove the rosemary sprig before serving. Adjust the seasonings to taste.
11
While the soup simmers, roast the red bell peppers over a flame or under a broiler until their skins blacken evenly. Once cooled, peel off the blackened skin, remove the core and seeds, and chop the peppers coarsely.
12
In a blender or food processor, puree the roasted peppers, adding chicken broth until a thick sauce consistency is achieved. Season with salt and pepper, strain, and pour into a squeeze bottle.
13
Serve each bowl of bisque garnished with elegant swirls of the roasted red pepper coulis.
Nutrition Information
18g
Fat
50.5g
Carbs
9g
Protein
6g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Roasted Squash and Bell Pepper Bisque?
It is a comforting, creamy soup combining butternut and acorn squashes with a roasted red pepper coulis and aromatic spices like nutmeg and ginger.
What types of squash are used in this recipe?
The recipe uses 3 3/4 lbs of butternut squash and 1 3/4 lbs of acorn squash.
How should the squashes be prepared for roasting?
Cut the squashes in half lengthwise, scoop out the seeds, and brush the cut sides with melted unsalted butter.
What is the recommended oven temperature for roasting the squash?
Preheat your oven to 350°F (175°C) before roasting the squashes.
How long should the squashes be baked?
The squashes should be baked cut-side down for approximately 1 hour, or until they are tender.
How much pureed squash is required for the soup?
You should aim to have about 4 cups of pureed squash after scooping out the cooked flesh.
How is the onion prepared for the bisque?
Four ounces of white onion should be peeled, trimmed, and finely diced before being sautéed gently in butter.
What spices are used to season the roasted squash flesh?
The soup is seasoned with ground nutmeg, ground ginger, ground cardamom, kosher salt, and fresh ground white pepper.
Can I use vegetable stock instead of chicken stock?
Yes, the recipe allows for either 4 cups of chicken stock or 4 cups of vegetable stock.
How long does the soup need to simmer?
After adding the stock, bring the mixture to a gentle boil and let it simmer for about 20 minutes while stirring often.
What is the purpose of the fresh rosemary sprig?
The rosemary sprig is added for infusion to enhance the flavor and should be removed before serving.
When should the crème fraîche be added?
Incorporate the crème fraîche after the soup has finished its 20-minute simmer, warming it through without boiling.
How do you roast the red bell peppers?
Roast them over a flame or under a broiler until their skins blacken evenly, then peel, core, and seed them once cooled.
How do you make the red pepper coulis?
Puree the roasted peppers in a blender with 1/4 cup of chicken broth until thick, season with salt and pepper, and strain.
How should the bisque be garnished?
Serve the bisque with elegant swirls of the roasted red pepper coulis, ideally using a squeeze bottle for precision.
How many servings does this recipe make?
This recipe is designed to yield 2 servings.
What are the calories per serving for this bisque?
Each serving contains approximately 400 calories.
What is the fat content per serving?
There are 18 grams of fat in each serving.
How many carbohydrates are in one serving?
One serving of this bisque contains 50.5 grams of carbohydrates.
How much protein is in each serving?
Each serving provides 9 grams of protein.
What is the fiber content per serving?
The bisque provides 6 grams of fiber per serving.
What type of butter is used in the recipe?
The recipe calls for 6 tablespoons of unsalted butter in total.
Is this recipe considered gourmet?
Yes, it is tagged as a gourmet appetizer or centerpiece, featuring complex flavors and elegant presentation.
Can this soup be served for a special occasion?
Yes, its sophisticated profile makes it a spectacular centerpiece for gatherings or a cozy family dinner.
What tags are associated with this recipe?
Tags include soup, bisque, squash, vegetable, creamy, roasted, autumn, comfort food, gourmet, and appetizer.
How do you prevent the onions from browning?
Sauté the onions over low heat and watch them carefully to ensure they soften without taking on color.
Should the red pepper coulis be hot or cold?
The instructions imply it is used as a garnish for the hot bisque, and the peppers are pureed after cooling and peeling.
Is there any sugar added to the recipe?
No sugar is added to this recipe; the sweetness comes naturally from the roasted squashes.
What is the preparation for the fresh rosemary?
One fresh rosemary sprig is used for infusion and must be removed before serving.
Does this recipe contain cholesterol information?
The provided data does not list a specific value for cholesterol.