Monday, December 3, 2012

Vanilla Butternut Squash Bisque

Squash is one of my favourite vegetables; whether roasted, steamed or baked. It also makes a terrific bisque. The following butternut squash bisque is easy to prepare and makes a very hearty meal for those cold winter days. A hint of fresh Vanilla Bean adds a savoury flavour to this bisque.You can bake the squash ahead of time and keep in the refrigerator until ready to use. I baked up some Butternut Squash Scones to serve with the bisque. This recipe definitely goes into my "Recipes to Make Again" book.
Vanilla-Butternut Squash Bisque
by Laureen King from ArtandtheKitchen
Recipe adapted from TeaTime Magazine 
Prep Time: 30 minutes    Cook Time: 60 minutes    Serves: 4-6

  • 1 tbsp. extra-virgin olive oil
  • 1 cup finely chopped onion
  • 2 teaspoons minced garlic
  • 6 cups vegetable stock
  • 4 cups cooked butternut squash, puréed
  • 1 cup heavy whipping cream
  • 1/2 vanilla bean, split lengthwise and scraped, seeds reserved
  • 1 tsp. salt
  • 1/4 teaspoon ground white pepper
  • 1/3 cup grated Romano or Parmesan cheese
  • *crisp bacon, chives or croutons for garnish
  1. In a large stockpot over medium-high heat, heat the oil. Add the onion and garlic, and cook, stirring occasionally, until vegetables are softened, approximately 4 minutes.
  2. Add the stock and puréed squash, reduce heat to medium, and cook for 15 minutes.
  3.  Remove from heat, and let cool slightly.
  4. Using a blender, purée soup.
  5. Return the puréed soup to the pot over medium-low heat. Add the cream, vanilla bean seeds, and salt. Cook for 10-15 minutes, or until the soup is hot.
  6. Stir in the white pepper and cheese. Top each portion with garnish, and serve immediately.

Serve with Butternut Squash Scones! - recipe
Perfect for lunch with the ladies.


  1. Sounds so delicious. I love squash and this recipe for both the soup and biscuits look yummy.