Gourmet flavour with this recipe for Vanilla Butternut Squash Bisque. A hint of vanilla bean adds a delicious layer of flavour to this exceptional soup.
Vanilla 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 an exceptional depth of flavour, so be sure to use fresh vanilla beans. Pure Vanilla extract will work, but won’t give you the same notable flavor. You can bake and puree the squash ahead of time and keep in the refrigerator until ready to prepare the bisque. This bisque is great served with fresh baked Butternut Squash Scones .
Vanilla Butternut Squash Bisque
An exceptional recipe for Butternut Squash Bisque.
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Servings: 6
Calories: 246kcal
Ingredients
- 4 cups cooked butternut squash pureed
- 1 tbsp extra-virgin olive oil
- 1 cup finely chopped onion
- 2 tsp minced garlic
- 6 cups vegetable stock
- 1 cup heavy whipping cream
- 1/2 vanilla bean seeds scraped out
- 1 tsp salt
- 1/4 tsp ground white pepper
- 1/3 cup grated Romano or Parmesan cheese
Instructions
- 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.
- Add the stock and puréed squash, reduce heat to medium, and cook for 15 minutes.
- Remove from heat, and let cool slightly.
- Using a blender, purée soup.
- 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.
- Stir in the white pepper and cheese. Top each portion with garnish, and serve immediately.
Nutrition
Calories: 246kcal | Carbohydrates: 18g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 60mg | Sodium: 1414mg | Potassium: 397mg | Fiber: 2g | Sugar: 5g | Vitamin A: 11030IU | Vitamin C: 22.1mg | Calcium: 138mg | Iron: 0.8mg
Vanilla Butternut Squash Bisque is one of my favourite soup recipes and I make it often. Garnish with bacon and chives or even oyster crackers.
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Sounds so delicious. I love squash and this recipe for both the soup and biscuits look yummy.
Thank you Sarah, have a great day!
Do you think it would be OK to can the bisque?
Hi Chris, sorry I’m not helpful with this, but I actually have no idea how well it would can.
This was very yummy, Laureen!
I used coconut milk, instead of cream (lactose intolerant)
and I didn’t have any fancy vanilla bean (like you!) so I added a tablespoon of vanilla extract and am happily surprised how great it was.
I will make this again.
Thanks Jennifer, I am going to try it with coconut milk, that sounds delicious!