Need a comforting dinner to warm you up? Try my Roasted Butternut Garlic Bisque with Grilled 3-Cheese Sandwich Sticks! Completely vegan and utterly delicious.
It’s finally raining in Southern California, and that means cozy, grilled-cheese-friendly weather. I paired a silky roasted butternut garlic bisque with grilled sandwich sticks filled with three different vegan cheeses — cut into strips so they’re perfect for dipping. The combination is simple, satisfying, and great for dinner when you want something comforting but slightly elevated.
The bisque starts with roasted butternut squash, sweet potatoes and whole garlic cloves. After roasting, the vegetables are blended with warm water, reduced-sodium vegetable bouillon, full-fat coconut milk, onion powder and a pinch of cayenne and white pepper. The result is creamy and rich with a gentle heat. It’s an easy recipe that feels a bit fancy — roast, blend, then warm on the stove to serve. Crispy, cheesy sandwich sticks are an ideal partner for dunking and add texture and indulgence to each spoonful.
Outside the kitchen I’ve been busy with freelance photography projects, working with brands like Chicago Vegan Foods, Vegan Cuts and Happy Herbivore. Things are shaping up to be a busy, exciting season with giveaways and collaborations coming up — including an Instagram-exclusive giveaway — so stay tuned if you want to join the fun.
For this recipe I used Massel’s No Salt-Added Vegetable Bouillon Granules. I like this product because it lets you control sodium easily, it dissolves quickly, and it’s convenient to use in soups and sauces. It’s a handy pantry item when you want to adjust seasoning precisely.
One Year Ago: Apple Pie on the Rocks // Two Years Ago: Pecan Persimmon Oatmeal
Roasted Butternut Garlic Bisque with Grilled 3-Cheese Sandwich Sticks
Need a comforting dinner to warm you up? Try my Roasted Butternut Garlic Bisque with Grilled 3-Cheese Sandwich Sticks! Completely vegan and utterly delicious.
20 minutes
30 minutes
50 minutes
Ingredients
Roasted Butternut Garlic Bisque
- 2 lb Butternut Squash, peeled/seeded/chopped
- 1 lb Sweet potato, peeled/chopped
- 1 small head of garlic, peeled
- 2 tablespoons high-heat sunflower or coconut oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon white pepper
- 1 1/2 cup warm water
- 1 1/2 teaspoon reduced-sodium vegetable bouillon
- 1 cup full-fat coconut milk
- 1 teaspoon onion powder
- pinch cayenne pepper
- sea salt and white pepper, to taste
Grilled 3-Cheese Sandwich Sticks
- 8 slices of bread
- vegan mayo
- 1/4 cup Blode Kuh White Cheddar Spread, or homemade cashew spread with cultures
- 1/2 cup vegan cheddar shreds
- 1/2 cup vegan mozzarella shreds
Instructions
Roasted Butternut Garlic Bisque
- Preheat oven to 400°F and line a large baking sheet with parchment paper. In a large bowl toss the squash, sweet potato, garlic, oil, salt and white pepper, then spread into a single layer on the baking sheet.
- Roast for about 25 minutes, until the vegetables are just more than fork-tender. Transfer the roasted mixture to a blender or food processor. Add 1 cup warm water, 1 teaspoon bouillon, coconut milk, onion powder and cayenne. Puree until smooth.
- If you prefer a thinner bisque, add the remaining 1/2 cup water and 1/2 teaspoon bouillon. Pour into a pot and warm over medium heat, stirring occasionally, until hot. Adjust sea salt and white pepper to taste.
- Serve warm. For an optional garnish, dot with cashew cream and drag a toothpick through the dots to create simple shapes.
Grilled 3-Cheese Sandwich Sticks
- Spread a very thin layer of vegan mayo on both sides of each slice of bread. Reserve four slices as the “tops.”
- On the remaining four “bottom” slices spread the white cheddar spread, then top with about 1/4 cup combined cheddar and mozzarella shreds. Place the top slices over the cheese and grill on a griddle, panini press, or skillet until the bread is golden and the cheese is melted.
- Slice each sandwich into four strips and serve immediately with the bisque for dipping.
Nutrition Information:
Yield:
4
Serving Size:
1 sandwich + 1 soup
Amount Per Serving:
Calories: 808Total Fat: 38gSaturated Fat: 16gUnsaturated Fat: 12gCarbohydrates: 111gFiber: 20gSugar: 22gProtein: 18g
Did you make this recipe?
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Quick note: the White Cheddar spread I used was from Blöde Kuh, a small vegan cheese company I sampled at a farmer’s market. The company has since closed, but a creamy white cheddar spread or a cultured cashew spread works beautifully in this recipe.
Disclaimer: This post was sponsored by Massel; they provided product and compensation for my recipe. All opinions are my own and I only share products I genuinely like. 