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 beer batter cauliflower is a great appetizer for your next party. The cauliflower are coated in a Parmesan cheese and beer batter and deep-fried for a Best beer batter recipe that I have tried.
It's perfect for lunch, as a first course. Learn how to make a Butternut Bisque! This easy butternut squash soup recipe is perfect as a fancy holiday first course; but also for a simple, and. You can cook Brad's butternut, cauliflower, and beer bisque using 13 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Brad's butternut, cauliflower, and beer bisque
- You need 1/2 of small head of cauliflower, chopped.
- It’s 1/2 of butternut squash, deseeded, peeled, and chopped.
- It’s 1/4 of red onion, chopped.
- You need 1 tbs of minced garlic.
- Prepare 2 tbs of oil.
- It’s 2 tbs of butter.
- Prepare of Dry mustard, black pepper, oregano, and thyme. 1 tsp each.
- It’s 2 (12 Oz) of cans pale ale.
- It’s 2 tbs of flour.
- You need 1 pt of heavy cream.
- It’s 3 tsp of granulated chicken bouillon.
- Prepare 1/4 cup of grated parmesan cheese.
- Prepare of Fresh basil for garnish.
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. Butternut Squash, Cauliflower & Beef Shepherd's Pie.
Brad's butternut, cauliflower, and beer bisque step by step
- 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..
- Remove 1/3 of the veggies..
- Return pan to heat. Add second beer. Let reduce uncovered until liquid is half the volume..
- Remove from heat and cool enough to blend. Puree everything together. Mix in cream and parmesan..
- Meanwhile melt butter in a soup pot. Add flour. Constantly stir until it starts to brown and smells a little nutty..
- Slowly add cream mixture. Stir constantly. Cook until soup thickens a bit. Add the bouillon and veggies you reserved. Heat through..
- Serve immediately. Garnish with fresh basil. Enjoy.
I love to get creative with classic dishes, such as this colorful version of shepherd's pie. Adding squash and cauliflower boosts the nutritional value and cuts the calories. —Jenn Tidwell, Fair Oaks, California. Add the sautéed vegetables to the cauliflower. Roasting the squash and cauliflower to the point where the squash is caramelized and the cauliflower has nicely browned is the key to making this taste so good. This recipe for butternut squash soup is pretty thick, so you can always thin it out by adding some more broth or water as needed.