Hello everybody, I hope you’re 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 meals on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Brad's butternut, cauliflower, and beer bisque is something which I’ve loved my entire life.

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To begin with this particular recipe, we must 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.

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

1. Make ready 1/2 small head of cauliflower, chopped
2. Prepare 1/2 butternut squash, deseeded, peeled, and chopped
3. Prepare 1/4 red onion, chopped
4. Prepare 1 tbs minced garlic
5. Prepare 2 tbs oil
6. Get 2 tbs butter
7. Prepare 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. Get 1 pt heavy cream
11. Make ready 3 tsp granulated chicken bouillon
12. Make ready 1/4 cup grated parmesan cheese
13. Get Fresh basil for garnish

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Steps 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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