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

Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, brad's butternut, cauliflower, and beer bisque. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Brad's butternut, cauliflower, and beer bisque is one of the most well liked of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Brad's butternut, cauliflower, and beer bisque is something which I have loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can cook brad's butternut, cauliflower, and beer bisque using 13 ingredients and 7 steps. Here is how you cook it.

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

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

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

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