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A white bowl of creamy golden-orange butternut squash soup, garnished with fresh parsley and black pepper with a spoon, onions in the background.

Butternut Squash Bisque with Vanilla

Course: Dinner, Soup
Cuisine: American
Keyword: butternut squash bisque, vanilla butternut squash soup, butternut squash bisque recipe
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 4
Calories: 366kcal
Author: Laureen King
This creamy butternut squash bisque combines roasted squash, fresh vanilla bean, cream, and Parmesan or Romano cheese for a rich, flavourful soup.
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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.

Notes

Instructions for roasting the butternut squash can be found in the post.

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