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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?

Very tasty.  I only had about 2 lbs. of butternut squash, but I still didn't change any of the other proportions.  Also, I didn't have carrots, so I just left them out completely.  For the broth, I used 4 cups of water and 1/4 cup of chicken style broth powder http://www.fatfreevegan.com/dressings/broth.shtml  No soy milk was necessary to thin it out.  I've tried some other butternut squash soup recipes, and this has definitely been the best.

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I liked it.
I've cut my butternut in four pieces and tried 4 recipes. This one was pretty good, and you can do it raw it's good too.  Adding tomatoes too.

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Best bisque EVER. I've made a bunch of variations on this recipe, but what's written is just perfect.

Oh, and I used just one squash tonight and 10 cloves of garlic... we love that stuff... and used vegan "chicken" stock. YUM!

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Fill a swimming pool so I can join!

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Um, can I take a bath in this stuff?

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Loved it! So did my husband and our dinner guests:)  I added some brown sugar as well.

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This was excellent except I added allot more Garlic to it as well as a some brown sugar. YUM THANKS!  ;)

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Yum!  I had a really small squash and a regular sized one and it probably could've done better with bigger squash, but at least then I didn't have to thin it with soy milk.  Roasted garlic is one of my favorite flavors!  I used 8 cloves.  I sprinkled a little rosemary in it too.  Yum!

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Absolutely DELICIOUS  :)  I used 2 Butternuts but I also added 1 small Sweet Dumpling Squash as well. Don't skimp on the garlic either, it really adds to the flavour.
I served this bisque with a leafy salad & crusty whole grain bread....very filling meal.

Photo added above ^
It looks thick because I didn't thin it out with soymilk.

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