Butternut Squash Bisque

My middle child and oldest daughter is definitely a foodie and has been since she was tiny.  About six years ago when she was just 11 years old, Whole Foods opened up in a city near us.  We loved going, especially when they had samples.  One day we tasted a Butternut Squash and Crab bisque and Brooke instantly fell in love.  She decided that she wanted to make that for the family for Thanksgiving.  She had cooked before, but never something this "fancy" and with so many steps and definitely never for people outside our immediate family.  But she was excited.  We found this recipe online, which she followed to the letter, and the results turned out deliciously!  For many Thanksgivings, she has repeated this delicious soup.

This year, I asked if she'd make a vegan version for me.  She did and it was probably even better (to my memory) than the original.  So, here is (as much as we can figure) her adaptations.

1 large butternut squash, peeled, seeded, and diced
1 cup dry sherry
1 cup Silk soy creamer
2 tbsp vegan margarine
3 shallots, finely chopped (about 1/2 cup)
1 clove garlic, minced
cayenne pepper to taste (we used about a heaping 1/4 tsp)
salt to taste

Add margarine to a large stock pot and melt over medium heat.  Add shallots and cook, stirring, until soft.  Add garlic and cook for another minute or so.  Do not let the shallots or garlic brown.  Add the sherry and cook on high until almost all of the liquid is reduced.  Add the butternut squash and cover with water.  Bring to a boil and cook on a fairly high heat until the butternut squash is soft, stirring often so it does not stick and adding more water if needed to keep the squash covered.

Puree in batches, being careful not to fill the blender too full or you will have a hot mess on your hands - literally.  Don't ask me how I know this.  Wash out the stock pot and return the puree to the now pristine pot. Add soy creamer, salt, and pepper and cook on low until heated through.  If your squash is not very sweet, you may need to add a little sugar, but we have never needed to do this.

Enjoy!