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Roasted Butternut Squash Bisque
Roasted Butternut Squash Bisque
Posted on January 27, 2017 at 12:37 PM
Rich, thick and delicious. Perfect for a cold day.
American Back to School Blend Boil Casein-Free Christmas Clean Eating Cook-Ahead Creamy Dairy-Free Diabetic Easter Easy Fall Fast Gluten-Free Halloween Hanukah Healthy High-Fiber Hot Kid Favorite Kosher Lacto Vegetarian Lactose-Free Less Than 2 Hours Light Low Budget Low-Calorie Low-Fat Low-Glycemic Low-Sodium No Shellfish Passover Puree Re-heatable Sautee Savory Simmer Sophisticated Soup Sweet Thanksgiving Vegan Vegetarian Winter
1 cup Raw Whole Cashews
2 cups Water
Step 1 Cover the raw cashews with water and refrigerate overnight or for a few hours minimum to hydrate fully.
1 large Butternut Squash, cut in half lengthwise, seeds scraped out
2 tablespoons VSOP Extra Virgin Olive Oil, your favorite vsop single varietal evoo
1 pinch Fine Sea Salt
1 pinch Fresh Cracked Black Pepper
Step 2 Preheat oven to 350 degrees Fahrenheit. With a sharp knife, carefully cut the butternut squash in half lengthwise. Use a spoon and scrape out the seeds and fibrous strands and discard. Rub cut side of the squash with olive oil and season with salt & pepper. Place squash cut side down on a baking sheet lined with non-stick aluminum foil and put inside of preheated oven. Bake for about 45 mins to 1 hr and 15 mins until the squash is tender.
3 tablespoons VSOP Organic Garlic Extra Virgin Olive Oil, or vsop chipotle evoo
1 large Yellow Onion, diced
3 whole Carrot, diced
3 stalks Celery, diced
2 cloves Garlic, minced
Step 3 Add the olive oil to a large stock pot over medium-high heat. Saute the onion for about 5 minutes until translucent. Add the carrots and saute for another 5 minutes or so. Add the chopped celery and saute for about another 5 minutes. Add the minced garlic and saute for a minute or two.
1 teaspoon Dried Thyme
1 12 teaspoons Ground Turmeric
1 12 teaspoons Ground Cinnamon
14 teaspoon Ground Allspice, or 4 whole allspice berries
1 pinch Freshly Ground Nutmeg
1 teaspoon Fine Sea Salt, to taste
1 12 teaspoons Fresh Cracked Black Pepper, to taste
Step 4 Add all of the herbs & spices and saute for another minute or two. Scoop out the cooked squash flesh with a large spoon and add to the pot.
1 whole Bay Leaf, fresh or dried
4 cups Vegetable Stock
2 cups Water
Step 5 Add the stock, water and bay leaf. Bring to a boil then cover and reduce heat to a simmer. Cook for about 30 to 45 minutes until everything is very tender. Puree soup in the pot with an immersion stick blender until smooth (or carefully puree in a blender or food processor in batches). Taste and re-season if necessary.
34 cup Water
Step 6 (Optional) Drain the soaked cashews and place in a blender with fresh water. Blend until smooth. Add to the cooked & pureed soup and stir to combine. Garnish with toasted pumpkin or squash seeds if desired. ENJOY!
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