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White bowl of squash soup garnish with cracked pepper and parsley.

Vanilla Butternut Squash Bisque

Course: Dinner, Soup
Cuisine: American
Keyword: butternut squash soup, butternut squash
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 4
Calories: 366kcal
Author: Laureen King
An exceptional recipe for Butternut Squash Bisque. 
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Ingredients

  • 4 cups cooked butternut squash
  • 1 tablespoon extra-virgin olive oil
  • 1 cup finely chopped onion
  • 2 teaspoons minced garlic
  • 6 cups vegetable stock
  • 1 cup heavy cream
  • ½ vanilla bean seeds scraped out
  • 1 teaspoon salt
  • ¼ teaspoon ground white pepper
  • ⅓ 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 cooked butternut squash and chicken stock. Reduce to medium heat and cook for 15 minutes.
  • Remove from 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 heat.
  • Add the parmesan cheese and white pepper and combine well. Top with oyster crackers, crumbled bacon, chives, fresh ground black pepper, or your favorite garnish.

Notes

See above post for instructions on how to roast the butternut squash.

Nutrition

Calories: 366kcal | Carbohydrates: 27g | Protein: 6g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 76mg | Sodium: 2115mg | Potassium: 621mg | Fiber: 4g | Sugar: 10g | Vitamin A: 16543IU | Vitamin C: 33mg | Calcium: 208mg | Iron: 1mg