How to Prepare Brad's butternut, cauliflower, and beer bisque

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, brad's butternut, cauliflower, and beer bisque. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

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Place oil in a hot fry pan. Brad's butternut, cauliflower, and beer bisque Hey everyone, I hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, brad's butternut, cauliflower, and beer bisque.

How to Make Brad's butternut, cauliflower, and beer bisque

To get started with this particular recipe, we have to first prepare a few ingredients. You can have brad's butternut, cauliflower, and beer bisque using 13 ingredients and 7 steps. Here is how you cook it.

Ingredients

The ingredients needed to make Brad's butternut, cauliflower, and beer bisque:

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

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. Heat olive oil in a large soup pot over medium-low heat. The Fearless Flyer Thanksgiving Guide is here to help plan your menu with style & ease, no matter your gathering size. Kick things off with Oaked Chardonnay Toscano and some Fried Olive Bites.

Instructions

Instructions to make Brad's butternut, cauliflower, and beer bisque:

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

Then, anchor your table with an All Natural Brined Fresh Turkey. If turkey's not your cup of tea (oh yeah, you have to try our Maple Espresso Black Tea!), we have Uncured Spiral Sliced Hams—plus. Arrange the butternut slices in an overlapping pattern on top of the cauliflower. For a winter special occasion or just a weekday meal, this butternut bisque makes a perfect, warming starter course. The snipped chives and pomegranate garnishes add a festive touch, but you can also use crumbled bacon and a swirl of crème fraiche.

As simple as that Simple Way to Prepare Brad's butternut, cauliflower, and beer bisque

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