Best 2 Butternut Squash Chipotle Bisque Recipes

Unlock the delectable flavors of butternut squash and chipotle peppers with our comprehensive guide to crafting the ultimate Butternut Squash Chipotle Bisque. Embark on a culinary journey that transforms these two distinct ingredients into a harmonious symphony of flavors, textures, and aromas. Discover the secrets to selecting the perfect squash, roasting it to perfection, and achieving a velvety smooth consistency. We'll unveil the art of incorporating chipotle peppers, balancing their smokiness with just the right amount of heat, creating a captivating flavor profile that tantalizes the taste buds. Get ready to elevate your culinary skills and master the techniques for preparing this exquisite bisque that will impress your family and friends at any gathering.

Here are our top 2 tried and tested recipes!

BUTTERNUT SQUASH-CHIPOTLE BISQUE

Butternut Squash-Chipotle Bisque image

Provided by Marcela Valladolid

Categories appetizer

Time 2h10m

Yield 8 servings

Number Of Ingredients 11

Ingredients

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

Ingredients

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

Tips:

Choose the right squash: Look for butternut squash that is firm and heavy for its size, with a smooth, unblemished skin. Avoid squash that has soft spots or bruises.
Roast the squash before using it: Roasting the squash brings out its natural sweetness and makes it easier to blend into a smooth soup.
Use a high-quality chipotle pepper: Chipotle peppers can vary in heat level, so be sure to taste yours before adding it to the soup. If you like a spicy soup, use a whole pepper. For a more mild soup, use half a pepper or less.
Don't overcook the soup: Butternut squash soup is best when it is slightly thick and creamy, so be careful not to overcook it. Once the squash is tender and the soup is heated through, remove it from the heat.
Garnish the soup with something special: A dollop of sour cream, a sprinkle of chopped cilantro, or a drizzle of olive oil can really elevate the flavor of butternut squash soup.

Conclusion:

Butternut squash chipotle bisque is a delicious and versatile soup that can be enjoyed for lunch, dinner, or even breakfast. It is also a great way to use up leftover butternut squash. With its creamy texture, smoky flavor, and hint of spice, this soup is sure to be a hit with everyone who tries it. So next time you are looking for a comforting and flavorful soup, give butternut squash chipotle bisque a try.