Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, brad's butternut, cauliflower, and beer bisque. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Brad's butternut, cauliflower, and beer bisque is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Brad's butternut, cauliflower, and beer bisque is something which I have loved my whole life. They’re nice and they look fantastic.

Place oil in a hot fry pan. Season with salt and pepper, if desired. Ladle soup into bowls, and top with green onions.

To begin 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 can achieve it.

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

Reduce heat and simmer until cauliflower is tender. Remove from heat and cool slightly. To preserve the creamy white color of this soup, sauté the veggies just until soft, but not browned. Melt butter in a Dutch oven over medium heat.

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

Add all the roasted cauliflower to a large pot and heat with good chicken stock. My favorite boxed stock is Pacific Free Range Chicken Broth. Bring the stock and cauliflower to a boil then add in cream and blend together with an immersion blender (love this one with all its gadgets). Top with caramelized onions and goat cheese and you have. Put the beer can on the foil and rest the cauliflower on the top.

So that’s going to wrap it up with this exceptional food brad's butternut, cauliflower, and beer bisque recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!