Vanilla Butternut Squash Bisque

Squash is one of my favourite vegetables; whether roasted, steamed or baked. It also makes a terrific bisque. The following butternut squash bisque is easy to prepare and makes a very hearty meal for those cold winter days. A hint of fresh Vanilla Bean adds a savoury flavour to this bisque.You can bake the squash ahead of time and keep in the refrigerator until ready to use. I baked up some Butternut Squash Scones to serve with the bisque. This recipe definitely goes into my "Recipes to Make Again" book. Recipe adapted from TeaTime Magazine.

Vanilla-Butternut Squash Bisque

by Laureen King from ArtandtheKitchen

  

Prep Time: 30 minutes Cook Time: 60 minutes    Serves: 4-6

Ingredients:

1 tbsp. extra-virgin olive oil

1 cup finely chopped onion

2 teaspoons minced garlic

6 cups vegetable stock

4 cups cooked butternut squash, puréed

1 cup heavy whipping cream

1/2 vanilla bean, split lengthwise and scraped, seeds reserved

1 tsp. salt

1/4 teaspoon ground white pepper

1/3 cup grated Romano or Parmesan cheese

*crisp bacon, chives or croutons for garnish

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Directions:

• 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.

Serve with Butternut Squash Scones!

Perfect for lunch with the ladies.