Ingredients
1 (3-pound) butternut squash
2 Tbsp olive oil
salt and freshly ground pepper, to taste
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1 (3.5 oz) tub Epicurean Butter Garlic Parmesan Flavored Butter, divided
1 large shallot, minced (â…“ cup)
4 cups chicken or vegetable broth
1 tsp freshly grated ginger, or ¼ tsp ground ginger
½ cup toasted pecan halves, for garnish
Directions
Preheat oven to 425°F and line a baking sheet with parchment paper.
Cut squash in half lengthwise and scoop out seeds. Drizzle both sides with olive oil and sprinkle with salt and pepper.
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.
Melt 2 tablespoons of Garlic Parmesan Flavored Butter in a skillet over medium heat. Add shallots and cook until tender, about 2-3 minutes.
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.
Add broth and blend until smooth. Add ginger and salt and pepper to taste, and blend thoroughly.
Pour into a large saucepan or Dutch oven and heat until warm, adjust seasoning and serve.
Melt remaining Garlic Parmesan Flavored Butter in a small saucepan.
To serve, ladle soup into warm bowls, drizzle each bowl with a teaspoon of the melted butter and top with toasted pecans.
Recipe Note
Instead of using a blender, you can 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.
