Recipe: Yummy Brad's butternut, cauliflower, and beer bisque

Brad's butternut, cauliflower, and beer bisque. Place oil in a hot fry pan. See great recipes for Fried Butternut Squash too!. Brad's butternut, cauliflower, and beer bisque. small head of cauliflower, chopped, butternut squash, deseeded, peeled, and chopped, red onion, chopped, minced garlic, oil, butter, Dry mustard, black pepper.

This bisque is a creamy style like a lobster bisque but has Cajun twist since it uses a roux. It's a great dish and you'll get rave reviews. This is an easy recipe if you will read thorough the entire recipe and understand the various parts and how they all come together at the end. You can cook Brad's butternut, cauliflower, and beer bisque using 13 ingredients and 7 steps. Here is how you cook that.

Ingredients of Brad's butternut, cauliflower, and beer bisque

1. Prepare 1/2 of small head of cauliflower, chopped.
2. It's 1/2 of butternut squash, deseeded, peeled, and chopped.
3. Prepare 1/4 of red onion, chopped.
4. You need 1 tbs of minced garlic.
5. It's 2 tbs of oil.
6. It's 2 tbs of butter.
7. You need of Dry mustard, black pepper, oregano, and thyme. 1 tsp each.
8. Prepare 2 (12 Oz) of cans pale ale.
9. Prepare 2 tbs of flour.
10. It's 1 pt of heavy cream.
11. Prepare 3 tsp of granulated chicken bouillon.
12. You need 1/4 cup of grated parmesan cheese.
13. You need of Fresh basil for garnish.

Roasting the squash first deepens the bisque's flavor and is a step you don't want to skip. Look for pre-chopped butternut squash in the refrigerated area of the produce section, or in the freezer aisle. It will significantly simplify this recipe. If you're short on time, plan to prep the other ingredients while the squash roasts.

Brad's butternut, cauliflower, and beer bisque instructions

1. 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..
2. Remove 1/3 of the veggies..
3. Return pan to heat. Add second beer. Let reduce uncovered until liquid is half the volume..
4. Remove from heat and cool enough to blend. Puree everything together. Mix in cream and parmesan..
5. Meanwhile melt butter in a soup pot. Add flour. Constantly stir until it starts to brown and smells a little nutty..
6. Slowly add cream mixture. Stir constantly. Cook until soup thickens a bit. Add the bouillon and veggies you reserved. Heat through..
7. Serve immediately. Garnish with fresh basil. Enjoy.

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