Hoffman Media


Creamy Vanilla-Squash Bisque

Creamy Vanilla-Squash Bisque

4 tablespoons melted butter
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1 ( 1/2-pound) loaf French bread, thinly sliced and cut into 1/2-inch cubes
1 tablespoon extra-virgin olive oil
2 cups chopped onion
2 teaspoons minced garlic
6 cups vegetable stock
4 cups cooked butternut squash, puréed
1 cup heavy whipping cream
3 cups corn kernels
1 vanilla bean, split lengthwise and scraped, seeds reserved
1 teaspoon salt
1/4 teaspoon ground white pepper
1/3 cup grated Fratelli Pinna Medoro cheese* 

• Preheat the oven to 350°.
• In a small bowl, combine the butter, garlic powder, paprika, salt, pepper, and cayenne.
• Place the bread cubes on a baking sheet, and toss with the butter mixture to evenly coat.
• Bake until the croutons are golden and crunchy, 8 to 10 minutes. Set aside.
• In a large stockpot over medium-high heat, heat the oil. Add the
onion and garlic, and cook, stirring occasionally, until vegetables are softened, approximately 4 minutes.
• Add the stock and puréed squash, reduce heat to medium, and cook for 15 minutes. Remove from heat, and let cool slightly.
• Using a blender, purée soup in batches.
• Return the puréed soup to the pot over medium-low heat. Add the cream, corn, reserved vanilla bean seeds, and salt. Cook for 10 minutes, or until the soup is hot and the corn is tender.
• Stir in the white pepper and cheese. Top each portion with croutons, and serve immediately.

*Medoro is a firm, salty sheep’s-milk cheese. Pecorino Romano or Parmesan may be substituted.  

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