- Chicken Recipes
- Beef Recipes
- Pork Recipes
- Lamb Recipes
- Seafood Recipes
- Pasta Recipes
- Chili Recipes
- Pizza Recipes
- Cake Recipes
- Cheesecake Recipes
- Cookie Recipes
- Pie Recipes
- American
- Soul Food
- Asian
- Cajun/Creole
- Caribbean
- Central/South American
- Chinese
- Eastern Europe
- English/Scottish
- Filipino
- French
- German
- Greek
- Indian
- Indonesian
- Irish
- Italian
- Japanese
- Jewish
- Mediterranean
- Mexican
- Middle Eastern
- Moroccan
- Scandinavian
- Southwestern
- Spanish
- Thai
- Vietnamese
Satsuma & Butternut Squash Bisque & Andouille Sausage
![]() |
|
|
Prep Time: 30 minutes or less | Cook Time: 30 minutes - 1 hour | Serves: 4
Dinner » Soup » AmericanVisual Recipe By: GodsMullet Click Here To Print Recipe Using Selected Print Style | Click On Images To Enlarge
| |
|
Ingredients: 1 Butternut Squash |
|
Step 1: Mince the Garlic and Shallots. Zest four of the Satsumas. |
|
|
Step 2: Saute the Zest, Garlic, Tien Tsin and Shallot in a bit of Oil until tender. |
|
|
Step 3: Deglaze with the Chicken Stock and add the Rice. |
|
|
Step 4: Bring to a simmer and juice 5 of the Satsumas. The easiest way is just to squeeze and mash the heck out of them over a colander. |
|
Step 5: Let simmer until the Rice is cooked. |
|
|
Step 6: Once the Rice is cooked, add the Roasted Squash, complete with the Oil and Herbs, and add the Chili Paste, Coconut Milk, Curry Powder, Paprika, Saffron, Cinnamon and Nuoc Mam. |
|
|
Step 7: Bring back to a simmer and puree in a blender. Adjust the seasonings and finish with the juice of the last Satsuma. |
|
|
Step 8: In the meantime roast the Andouille in the oven at 400F to bring out the flavor (about 10 minutes). Heat up a bit of Oil in a pan and add the diced Squash and a few Thyme and Oregano leaves. |
|
|
Step 9: Toss in a small knob of butter and cook the Squash a l'etuve, whereas you'll let them steam in their own juices under a foil or parchment lid (just cut a small hole in the middle and fit it over the veggies). |
|
|
Step 10: Due to the small size, they should be soft in about 5-6 minutes, and need no further liquid added to them. Once soft and tender, combine with the Andouille. |
|
|
Step 11: And form a mound in the center of a bowl. Pour the bisque into the bowl and serve. |
|
|
Step 12: Closeup of the Andouille sausage and squash. |
|
User Comments for Satsuma & Butternut Squash Bisque & Andouille Sausage:
You must be a registered user and logged in to post a comment















TOP RECIPES