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Butternut Squash Bisque made with Epicurean Butter Garlic Parmesan Flavored Butter

Butternut Squash Bisque

Prep time
15 min
Cook time
50 min
Servings
6 pers
Difficulty
medium
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Ingredients

  • 1 (3-pound) butternut squash
  • 2 Tbsp olive oil
  • salt and freshly ground pepper, to taste
  • 1 (3.5 oz) tub Epicurean Butter Garlic Parmesan Flavored Butter, divided
  • 1 large shallot, minced (⅓ cup)
  • 4 cups chicken or vegetable broth
  • 1 tsp freshly grated ginger, or ¼ tsp ground ginger
  • ½ cup toasted pecan halves, for garnish

This Recipe calls for

Garlic Parmesan Butter
Garlic Parmesan Butter
3.5 oz tub
$4.99
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1
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About

This creamy and delicious soup can be made with either vegetable or chicken stock. A hint of ginger adds warming spice and a drizzle of Garlic Parmesan Flavored Butter at the end creates a gorgeous bowl of soup.

Instructions

  1. Preheat oven to 425°F and line a baking sheet with parchment paper.
  2. Cut squash in half lengthwise and scoop out seeds. Drizzle both sides with olive oil and sprinkle with salt and pepper.
  3. Place cut-side down on baking sheet and roast for 30-40 minutes until squash can be easily pierced with a fork. Cool until handleable.
  4. Melt 2 tablespoons of Epicurean Butter Garlic Parmesan Flavored Butter in a skillet over medium heat. Add shallots and cook until tender, about 2-3 minutes.
  5. Remove butter from heat and place in the jar of a high speed blender. Scoop squash from skins and add to blender – you may need to do this in batches.
  6. Add broth and blend until smooth. Add ginger and salt and pepper to taste, and blend thoroughly.
  7. Pour into a large saucepan or Dutch oven and heat until warm, adjust seasoning and serve.
  8. Alternately, place all ingredients in a large saucepan or Dutch oven and blend with an immersion blender until smooth. Heat until warm, adjust seasoning and serve.
  9. Melt remaining Epicurean Butter Garlic Parmesan Flavored Butter in a small saucepan.
  10. To serve, ladle soup into warm bowls, drizzle each bowl with a teaspoon of the melted butter and top with toasted pecans.

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