Vegan and Gluten Free Butternut Squash Bisque

Last week Lil Sis and I enjoyed a Parisian themed lunch. While searching for recipes, we came across a butternut squash bisque recipe and immediately knew it was the one. It was delicious! Sweet, creamy, and totally satisfying. This is a smidge on the sweet side, but that’s the game when working with butternut squash. Enjoy this one! It’s great on a cold day.

Butternut Squash Bisque
(adapted from this recipe)
1 small yellow onion, chopped
1 stalk celery, chopped
Sprinkling of dried French thyme and dried rosemary, to taste
1 T olive oil
Kosher salt & black pepper
1 small (or half a medium) butternut squash, peeled, seeded and cubed
1 1/8 cups boiling water mixed with 1 tsp Better than Bouillon
1/2 cup vegan cream (we used unsweetened MimicCreme)

In a large saucepan heat the oil and saute the onions and celery until tender. Add dried spices and cook about a minute more. Add the squash and bouillon-water mixture and bring to a simmer. Reduce heat sligthly and cover and let cook about 20 minutes, or until butternut squash is fork tender. Puree the soup with an immersion blender (or in a blender) until smooth and creamy. Add the cream, mix well, and blend again, to blend it smooth. Heat through and serve. Serve with croutons, crackers or crusty bread. Serves 3.

Jacks' iPhone 1-25-13 066

Délicieux!

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