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Roasted Butternut Bisque

What you need: 

2 butternut squash (about 4 pounds total)
5-8 cloves garlic
1 large onion, chopped
3 carrots, sliced
4 cups vegetable broth
olive oil
nondairy milk, as needed

What you do: 

1. Preheat oven to 350 degrees F. Cut butternut squash in half and place cut-side-down on cookie sheet. Halve garlic cloves crosswise, place back together and wrap tightly in foil. Place on cookie sheet, and place cookie sheet in hot oven.
2. After 30 minutes, carefully turn squashes halved-side up and continue cooking until soft, about 20 minutes. Meanwhile, saute onion and carrots in oil in a saucepan over low heat until softened, about 10 minutes. When squash is done, scoop the seed section and throw it away.
3. Scoop out the squash and add it to the saucepan. Unwrap the garlic and squish the soft garlic out from the cloves into the saucepan along with the broth. Bring to a boil. Reduce heat to a simmer.
4. Use an immersion blender to puree the contents of the saucepan, or puree in batches in a food processor or blender. If the bisque is too thick, add some plain nondairy milk to achieve desired consistency. Serve topped with freshly-ground black pepper.
This bisque is an amazing celebration of fall. Serve with crusty bread and a salad, or with crostini for a satisfying meal.

Preparation Time: 
1 hour
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

This soup was excellent!  I added a 1 inch piece of fresh ginger when blending.  I have made many butternut soups, and this one is my new favorite... and so much easier.  Thanks bunches!

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This is amazingly tasty. When I went for my first spoonful, I wasn't prepared for the delicious experience I was in for.

I also added some rosemary and cinnamon. I'd recommend it.

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This was my first time cooking butternut squash soup and it turned out really, really good!  Thank you for the recipe, next time I think I'll try adding some brown sugar and cinnamon...or maybe a cinnamon toast croutons?  Thanks for the recipe, it was very inexpensive and will be my lunch all week.
:)>>>

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Why have I never made this recipe? What was wrong with me?
But don't throw away your seeds. Scoop them out of the raw squash and toast them and eat them as a topping for the soup.

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ohhhh god this is SO good.  I have never actually had butternut squash period before, and I got one from my CSA so I thought I'd give this a whirl.  I did 6 cloves garlic-- I didn't have broth so instead I used water mixed with some orange juice and a generous amount of soy sauce...and it turned out DELISH.  oh and this was the first ever hot soup I've made.  I've made my fair share of raw, blended soups...but this...this is just awesome.  rawr. sexy recipe.

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I really enjoyed how creamy this soup was :) I added a tablespoon of cinnamon (which seemed to compliment it nicely) and it turned out great!

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Wonderful recipe!  Non-vegan family loved it too!  I added a little brown suger and cinnamon to taste because I like my squash a little sweet.  Also used soy creamer instead of milk.  Mmmm...I'm getting hungry!

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I've made this twice, once with my mother and once by myself. We both loved it, my aunts loved it as well. At no point have we added too much garlic, and I got gutsy and used mammoth garlic. We threw in an acorn squash each time just for a little diversity. What a fantastic and easy recipe!

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Oh SO good! Great recipe! I will definitely be making this many times more :)

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i made this two times and the first time it turned out great, but the second time the squash that i used tasted a little weird ??? but overall i loved it and i will be making it again. I also added some sage "butter" which gave it lots of great flavor.

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