Thursday, January 28, 2010

This week's soup: Butternut Squash Bisque with a Thai kick!

On a recent trip to the market, I found a beautiful butternut squash for $1! Into my bag it went and I had just the recipe in mind. A couple years ago, Bon Appetit published a recipe for Curried Butternut Squash Bisque. I've since made it on numerous occasions and I pass the recipe out to friends frequently. Easy to make, it's even faster if you have a stick blender. The spice from the Thai curry paste gives it a little heat to add even more warmth on cool days. (Fear not, the sweetness of the squash balances the heat of the curry.) Even without the curry paste, this would make a great butternut squash bisque.

Curried Butternut Squash Bisque
adapted from Bon Appetit

  • 1 4-pound butternut squash
  • 2 teaspoons olive oil
  • 1 Tbsp. butter
  • 1 Tbsp. olive oil
  • 1 1/2 cups chopped onion
  • 1 cup chopped carrots
  • 1 apple, peeled and chopped
  • 2-4 tsp. Thai curry paste, preferably red
  • 3 14-oz. cans low sodium chicken broth, or 6 cups homemade
  • 2 bay leaves
  • 1/4 cup heavy cream (optional)
  • 2 tsp. honey
  • Fresh chopped cilantro, to garnish

Preheat oven to 375F. Cut the squash in half lengthwise and remove the seeds. Brush both sides with olive oil, then place, cut side down, on a rimmed baking sheet. Roast for 1 hour. Remove and allow to cool slightly. Once cool enough to handle, scoop out the squash and discard the skins. You should have about 4 cups.

Melt butter with 1 Tbsp. olive oil in a large pot. Add the onion, carrots and apple and cook about 5 minutes. Add the curry paste, stir, and cook another 2 minutes. Add the squash, bay leaves and stock. Stir and bring to a boil. Reduce the heat and simmer uncovered for about an hour.

Remove the bay leaves. Puree the soup using a stick blender or in a blender or food processor. Return to the pot and stir in the cream, if using, and the honey. Season to taste with salt.

Serve warm, garnished with fresh chopped cilantro.


Biren said...

Wow...butternut soup with curry paste. Must be tasty!

powderate said...

It's funny how things happen...I was going to make white bean and kale soup, then realized I'd bought a butternut squash on my last shopping trip and forgot it was hiding in the cold room.

So now I meet you and see your post and voila, no need to go buy kale .

I have all I need to try this soup. Originally it was butternut squash gnocchi with pumpkin seed pesto that I intended to make, but being in the mood for soup this is a worthy exchange.

Thank you for inviting me to your site. xx

Anonymous said...

Ooooooo ... that sounds good, Ladyberd!

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