Curried Butternut Squash Bisque |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Thai red curry paste adds a spicy punch. Ingredients:
2 2-pound butternut squash, halved lengthwise, seeded |
2 teaspoons olive oil |
2 tablespoons (1/4 stick) butter |
1 cup chopped onion |
1 cup chopped carrots |
1/2 cup chopped peeled apple |
2 teaspoons thai red curry paste |
2 14-ounce cans low-salt chicken broth |
2 bay leaves |
1/4 cup whipping cream |
2 tablespoons honey |
6 tablespoons sour cream, stirred to loosen |
chopped fresh cilantro |
Directions:
1. Preheat oven to 375°F. Brush cut side of squash with oil; place squash, cut side down, on large rimmed baking sheet. Roast until tender, about 1 hour. Cool slightly. Scoop squash out into large bowl. Measure 3 cups squash (reserve any remaining squash for another use).
2. Melt butter in large pot over medium-high heat. Add onion, carrots, and apple; sauté 5 minutes. Add curry paste; stir 2 minutes. Add chicken broth, bay leaves, and 3 cups squash. Bring to boil; reduce heat to medium-low and simmer uncovered 1 hour. Discard bay leaves. Working in batches, puree soup in blender until smooth. Return to same pot. Stir in cream and honey. Season with salt and pepper. Rewarm over medium-high heat.
3. Divide soup among bowls. Drizzle with sour cream; sprinkle with cilantro.
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