Vanilla Butternut Squash Bisque
An exceptional recipe for Butternut Squash Bisque.
- 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
- ½ vanilla bean seeds scraped out
- 1 tsp salt
- ¼ tsp ground white pepper
- ⅓ cup grated Romano or Parmesan cheese
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.
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