Butternut Boursin Bisque
Author: 
Serves: 10 to 12 Servings
 
This luxurious meal starter can be mostly made ahead, then finished and kept warm as guests arrive.
Ingredients
  • 3 tablespoons unsalted butter
  • 1 large sweet onion, peeled and chopped
  • 1 (3-pound) butternut squash, peeled, seeded and cut into chunks
  • 1 (32-ounce) carton low-sodium chicken stock, divided
  • 1 pound medium uncooked shrimp, peeled and deveined
  • 2 teaspoons curry powder
  • 1 teaspoon dried thyme
  • 1 (5.25-ounce) package Boursin cheese (any flavor)
  • ½ cup whipping cream (room temperature) plus more for garnish, if desired
  • ½ teaspoon garlic salt
  • ¼ teaspoon red, white or black pepper Chopped fresh parsley for garnish
Instructions
  1. Place the butter in a Dutch oven over medium-high heat. When melted, add the onions and saute 8 minutes. Reduce the heat to medium and add the squash. Cook, stirring frequently, for 15 minutes.
  2. Add half the stock as well as the shrimp, curry powder and thyme. Cook 3 minutes or just until the shrimp turn pink. Remove from the heat. Add the remaining stock, stirring until blended. With an immersion blender, puree the mixture until smooth. (At this point, you can remove from the heat and allow to cool to room temperature. Cover and refrigerate until ready to finish. Bring to room temperature at least 30 minutes before continuing.)
  3. Return the pot to medium heat and bring to a gentle boil. Stir in the Boursin, whipping cream, salt and pepper. Reduce the heat to low and simmer 5 minutes before serving warm. Garnish with a drizzle of whipping cream, if desired, and a sprinkle of parsley.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/a-cheesy-new-year/