Butternut Squash Bisque (GF)

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A velvety puree of roasted California butternut squash, sweet potatoes, and parsnips that is finished with a touch of cream and tarragon

Chef Ken's Notes

The key to this seasonal offering is targeting ripe sweet Butternut squash that is low in starch. We roast the butternut squash to heighten its flavor and then simmer it gently with sweet potatoes, parsnips, and onions; then they are pureed to develop a rich velvety texture, finished with a hint of tarragon.

Easy Prep

There are two easy ways to prepare this soup:

  1. Heat the frozen, unopened pouch in a pot of boiling water for about 18 minutes, then cut a corner of the pouch and empty the contents into a bowl.
  2. Thaw the unopened pouch, empty the thawed contents into a saucepan, heat, and serve.

Nutrition Facts

  • Serving Size: 6 oz (170 g)
  • Servings Per Container: 2
  • Calories: 100
  • Calories from Fat: 60
  • Total Fat: 7 g
  • Cholesterol: 15 mg
  • Sodium: 650 mg
  • Total Carbohydrate: 11 g
  • Protein: 1 g
  • Allergens: Milk