Butternut Squash & Asparagus Bisque

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The other night, I was trying to think of what to eat for dinner, and all I knew was I needed to use the asparagus in the fridge. I was kind of sick of the normal ways I cook asparagus so I decided to invent something, and that happened to be this super tasty bisque that was easy to make. 


Yield: About 4-6 bowls
Ingredients: 

  • 1 Butternut Squash
  •  1/2 bunch of Asparagus
  • 1/2 Yellow Onion
  • 1/3 Red bell Pepper
  •  2 Carrots
  • 3 Cloves Garlic
  • 2 Tbsp Butter
  • 3 Cups broth (chicken or veggie)
  • 1 tsp Oregano
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Nutmeg
  • 1 tsp+ red pepper flakes
  • 1 tsp dried celery 
  • Hot sauce (optional)
  • Olive oil
  • 1/2 cup Sour Cream
  • 1/2 Cup Heavy Cream
  • Cotija Cheese (garnish/optional) 

Directions:

Heat your oven to 420. Prepare the squash, place on baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Bake for 40-50 minutes until soft. 
In a saucepan, melt the butter and then toss in the garlic. Cook until lightly browned. Add the chopped onion, bell pepper, carrots, and asparagus, until onions are just starting to become translucent.
Add the 3 cups of broth, and the seasonings. Simmer until all veggies are soft, about 20-30 minutes. 
Once both items are done cooking, let cool.
Since I do not have a hand blender, I blended in two stages. Do as you see appropriate. 
Take off the skin of the butternut squash when it’s cool enough to handle. Chop into cubes and then place in blender. Blend with the sour cream and heavy cream. You might need to add water if it is too thick. 
Put aside.
Now blend everything that was in your pot. 
Put both the blended veggie dishes back in the pot and mix together. Re warm when you are ready to eat.
I added like half a bottle of hot sauce, just because I love spicy. It was this hot sauce that I made in the past. 
This turned out so filling and full of flavor, that I am sure I will be making again. 
Cheers!

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