Butternut Squash Bisque With Pecan Gremolata


3 pounds butternut squash

1 quart chopped sweet onion

3 quarts vegetable stock

1/4 cup heavy cream

1 teaspoon dried thyme

1 teaspoon ground ginger

1/4 teaspoon cayenne pepper

2 tablespoons kosher salt

2 bay leaves

1/4 cup honey, preferably Tupelo

Pecan Gremolata for serving (recipe follows)

Pumpkin seed oil for serving (optional)


Peel and roughly chop the squash and onion. Place all ingredients through the honey in a large stockpot and bring to a boil. Continue to simmer until vegetables become soft. Remove bay leaves.

Working in batches, ladle hot soup into blender and puree until it is a smooth consistency.

For Pecan Gremolata:

1 cup sugar-coated pecans, chopped

1 tablespoon lemon zest

1 tablespoon minced garlic

1 tablespoon parsley, minced


Mix all ingredients in a bowl. Store in an airtight container.

To serve, ladle soup into bowls. Put a pinch or two of the gremolata on the top. Drizzle pumpkin seed oil over the surface, if desired.

Chef Robert Carter of Carter’s Kitchen has appeared on the Food Network and “Martha Stewart Living” and has been featured in numerous publications, including Food & Wine, Esquire, Bon Appetit and The New York Times.