Butternut Squash Bisque with Vanilla
This Butternut Squash Bisque is a creamy, flavourful soup with a subtle hint of vanilla bean. Roasted butternut squash, garlic, onion, cream and Parmesan or Romano cheese come together to make a rich soup that’s perfect for a cool fall day or special dinner.
The vanilla bean gives this butternut squash bisque a delicious depth of flavour. Pure vanilla extract will work, but won’t give you the same notable flavor. This an easy soup recipe to prepare and makes a very hearty meal when paired with my Butternut Squash Scones. Garnish with crispy bacon, chives, roasted pumpkin seed or oyster crackers.
I love growing butternut squash in my garden, and it’s one of my favourite vegetables roasting or using in soups and stews. You can roast and puree the squash ahead of time, then refrigerate it until you are ready to make the bisque.
How to Roast butternut squash for Bisque
- Preheat oven to 400ºF.
- Line a baking pan with parchment paper.
- Slice the squash in half length way and scoop out the seeds. There is no need to peel the butternut squash as you will be pureeing it.
- Brush the inside of the squash with olive oil.
- Place cut side down on a baking pan and roast until fork-tender, about 30-40 minutes.
Vanilla bean adds a subtle flavour that complements the natural sweetness of butternut squash. It gives this bisque a distinctive taste without overpowering the other ingredients. Fresh vanilla bean is my preferred choice, but pure vanilla extract can be used as an alternative.
This post was originally published December 4, 2012. Occasionally I update with fresh tips, content, and photos.
Looking for more comforting soup recipes?
Try my hearty Ham and Bean Soup or Fresh Gazpacho Soup that uses garden fresh vegetables. Family favourites that are perfect for lunch, dinner.
Butternut Squash Bisque with Vanilla
Ingredients
- 4 cups butternut squash roasted
- 1 tablespoon extra-virgin olive oil
- 1 cup onion finely chopped
- 2 teaspoons garlic minced
- 6 cups vegetable stock
- 1 cup heavy cream
- 1/2 vanilla bean seeds scraped out
- 1 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/3 cup grated Romano or Parmesan cheese
Instructions
- Heat olive oil In a large pot over medium-high heat. Add the onion and garlic, and sauté until soft, approximately 3-4 minutes.
- Add the roasted butternut squash and vegetable stock. Reduce to medium heat and simmer for 15 minutes.
- Remove from the heat, and let cool slightly.
- Using an immersion blender, purée the soup.
- Stir in the cream, vanilla bean seeds, and salt. Cook for an additional 10-15 minutes over medium-low heat.
- Stir in the parmesan cheese and white pepper, combine well. Top with oyster crackers, crumbled bacon, chives, fresh ground black pepper, or your favourite garnish.
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!
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.
Thank you Sarah, have a great day!