Vanilla Butternut Squash Bisque
Gourmet flavor with this recipe for Vanilla Butternut Squash Bisque. The vanilla bean add a delicious hint of flavor to this exceptional butternut squash soup.
This is an easy soup recipe to prepare and makes a very hearty meal for those cold winter days. The vanilla bean adds a depth of flavour to this bisque, so be sure to use fresh vanilla beans. Pure Vanilla extract will work, but won’t give you the same notable flavor.
I love butternut squash and grow a big patch in my garden. It’s a vegetable that tastes great baked or added to soups and stews. For this recipe you can bake and puree the squash ahead of time and keep in the refrigerator until you are ready to prepare the bisque. This butternut bisque is great served with fresh baked Butternut Squash Scones.
Vanilla Butternut Squash Bisque is one of my favorite soup recipes and I make it often. Garnish the soup with crispy bacon and chives or even oyster crackers.
How to cook butternut squash
- 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.
This post was originally published December 4, 2012. Occasionally I update with fresh tips, content, and photos. Current update Oct 24, 2023.
Vanilla Butternut Squash Bisque
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
- 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 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
Nutrition
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!