Prep
20 Minutes
Total
45 Minutes
Yield
8 Servings
Ingredients
6 Cup
Butternut Squash, peeled & cubed
5 Cup
Chicken Stock
2 Tbsp
Canola Oil
2 Cup
Yellow Onion, chopped
1 Tbsp
Thyme, chopped
4 Tbsp
Butter, unsalted
1/3 Cup
All-Purpose Flour
3/4 Cup
Heavy Cream
1/2 Tsp
Ginger, ground
1 Tsp
Salt
1 Tbsp
Soy Sauce
1/2 Cup
Sliced Almonds, toasted
4 Sprigs
Parsley, leaves removed and chopped
16 Oz
Heron Point Crab Meat
*For 6 oz. retail can users, please see our scaled recipe below.
This Butternut Squash and Crab Bisque is smooth, comforting, and full of coastal flavor. Sweet roasted squash blends with cream, butter, and a hint of ginger to create a velvety base that perfectly complements delicate Heron Point crab meat. Toasted almonds add a subtle crunch, while fresh parsley brightens every spoonful. It’s a refined twist on a fall favorite—rich, balanced, and deeply satisfying.
Instructions
- In a large sauce pot on medium-high heat, combine squash and stock, cook until tender, about 20 minutes
- In medium sauté pan on medium heat, sauté onions and thyme in oil until browned, about 10 minutes. Stirring often
- In batches, combine cooked squashed, stock, onions and thyme in blender and puree until smooth. Strain through a fine sieve
- In small sauce pot on medium heat, melt butter. Add flour and whisk continuously to form a roux, about 2-3 minutes
- Add heavy cream and whisk until combined
- Combine thickened cream with squash puree, ginger, soy sauce and season
- Portion in bowls and serve with crab meat, parsley, and toasted almonds
Butternut Squash with Crabmeat & Almonds – 16 oz
Ingredients
6 Cup
Butternut Squash, peeled & cubed
5 Cup
Chicken Stock
2 Tbsp
Canola Oil
2 Cup
Yellow Onion, chopped
1 Tbsp
Thyme, chopped
4 Tbsp
Butter, unsalted
1/3 Cup
All-Purpose Flour
3/4 Cup
Heavy Cream
1/2 Tsp
Ginger, ground
1 Tsp
Salt
1 Tbsp
Soy Sauce
1/2 Cup
Sliced Almonds, toasted
4 Sprigs
Parsley, leaves removed and chopped
16 Oz
Heron Point Crab Meat
*For 6 oz. retail can users, please see our scaled recipe below.
This Butternut Squash and Crab Bisque is smooth, comforting, and full of coastal flavor. Sweet roasted squash blends with cream, butter, and a hint of ginger to create a velvety base that perfectly complements delicate Heron Point crab meat. Toasted almonds add a subtle crunch, while fresh parsley brightens every spoonful. It’s a refined twist on a fall favorite—rich, balanced, and deeply satisfying.
Instructions
- In a large sauce pot on medium-high heat, combine squash and stock, cook until tender, about 20 minutes
- In medium sauté pan on medium heat, sauté onions and thyme in oil until browned, about 10 minutes. Stirring often
- In batches, combine cooked squashed, stock, onions and thyme in blender and puree until smooth. Strain through a fine sieve
- In small sauce pot on medium heat, melt butter. Add flour and whisk continuously to form a roux, about 2-3 minutes
- Add heavy cream and whisk until combined
- Combine thickened cream with squash puree, ginger, soy sauce and season
- Portion in bowls and serve with crab meat, parsley, and toasted almonds
