Squash bisque is a creamy vegetarian soup made by simmering diced squash with aromatics and broth. It is pureed for a smooth texture and can be seasoned with a variety of spices. The soup can be frozen for later consumption.
Pumpkin bisque is a type of soup that is usually creamy and thick. Although the word “bisque” traditionally refers to a seafood-based soup, squash bisque is generally vegetarian, although it can be made with chicken or fish stock. The soup is typically pureed, which gives it a smooth texture. A bisque can be seasoned to a cook’s liking, with spices such as nutmeg or a selection of herbs.
To make squash bisque, an entire squash is typically peeled, seeded, and diced. It is added to a saucepan with a selection of aromatics or a mirepoix, which is traditionally a mixture of finely chopped onion, carrots and celery. Some cooks choose to omit the carrots or celery or use other greens, such as fennel. Other ingredients, such as garlic or spices, can also be added to a mirepoix.
The butternut squash needs to soften and cook before the soup is ready. Broth or water is usually added to the vegetable mixture. For a vegetarian bisque, use vegetable stock or plain water. Cooks looking to make a more traditional bisque will use a fish or seafood stock. Another option is to use chicken broth.
Simmering the vegetables in the broth cooks them and releases their flavor into the soup. As the squash cooks, the flavors of the herbs, spices, and broth blend together. A cook can significantly change the flavor profile of pumpkin bisque by altering the spices used. For example, adding chili powder or cayenne pepper will give the soup a Southwestern flavor instead of the usual sweet and spicy taste of cinnamon or nutmeg.
The butternut squash bisque is pureed, which gives it a smooth, creamy texture instead of a chunky texture. A cook can use an immersion blender to puree the soup right in the pot. Another option is to pour the soup into a blender and puree it in batches. The cooling soup prevents slightly burns and splashes during the purification.
A traditional method of making a bisque is to strain the soup through a chinois or mesh strainer. The vegetable chunks are pushed through the fine wire mesh, which breaks them up and provides a smooth texture. Some cooks add crema or creme fraiche to the soup before pureeing or straining, others prefer to wait until just before serving the soup to stir in the cream. After pureeing, the soup can also be frozen for later consumption.
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