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.