Delicata Squash Bisque

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Remember how I said I’d write about what we served for dinner the night I made balsamic strawberries? Well here’s the first thing we served – Delicata Squash Bisque from VeganYumYum.  This is one of my all-time favorite soups from one of my all-time favorite blogs.  I’ve made so many of Lolo’s amazing recipes, and the entire design of the blog was a huge inspiration to me when I started my own.  If you aren’t familiar with it, you should definitely check it out.  It’s by far one of the best food blogs out there, vegan or non.  And tomorrow The Vegan Yum Yum cookbook will be officially released!  I cannot wait to get my copy!  In honor of the book release I thought I’d take a moment to gush about one of Lolo’s recipes.

This Delicata Squash Bisque is one of the BEST SOUPS I HAVE EVER HAD. Seriously.  The first time I made it, Ryan and I were freaking out over the amazing flavor and the unbelievably creamy texture that it has. Plus, it’s really easy to make. The hardest part for me is peeling the squash.  It’s a simple, yet rich, soup with very few ingredients that combine to make something so elegant and delicious.  We were instantly listing all the people we needed to make this for, starting with our families.  I think anyone would be hard pressed to be able to tell that this soup is vegan.

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Even thought it’s still pretty hot and summery here in Southern California, autumn is definitely arriving with it’s abundance of squash starting to show up at farmers markets.  This is the perfect soup to warm you up as the nights start to get chillier (oh how I miss fall in Chicago…). It would also be a great addition to a Thanksgiving menu since it’s so incredibly easy to make.  I hope you love it as much as we do.

 

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6 Responses to “Delicata Squash Bisque”

  1. Looks wonderful! How do you get your white drizzle to look so good? Do you use a pastry bag? When I try to elegantly drizzle things on top of soup, I just get big glops.

  2. Hi, Mary! I just use a spoon for the drizzle. I dip a small spoon in the cream and then do a swirl on top. It’s a little messy, but it does the trick!

  3. Delicata is my favorite squash and making a bisque out of it is the best way to eat it

  4. This looks WONDERFUL! Where and how do I get the recipe? It didn’t come up here??? I’m anxious because we LOVE great soups.

  5. Hi, Nancy! If you click on the link within the post it’ll take you to the recipe on VeganYumYum’s site. Hope you like the soup – it’s one of my favorites!

Trackbacks/Pingbacks

  1. Stuffed Squash Blossoms - C’est La Vegan - 09. Oct, 2009

    [...] served these with a tomato panzanella salad and delicata squash bisque.  They were so good that I made them again the following week, and we gorged ourselves on them [...]