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.