Curried Butternut Squash Bisque
Equal parts indulgent and comforting, it’s easy to see why butternut squash is the superstar of fall veggies. As the temperature falls, cozy up with a bowl of this rich Curried Butternut Squash Bisque. This fusion of sweet honey crisp apples and zesty fresh ginger is sure to become an autumn favourite.
|2 2-lb (450g)||butternut squash, halved lengthwise, seeded|
|2 tsp (10ml)||canola|
|2 tbsp (30ml)||coconut oil|
|1 cup (250ml)||chopped onion|
|1 cup (250ml)||chopped carrots*|
|1/2 cup (125ml)||chopped, peeled honey crisp apples*|
|1 tbsp (15ml)||Thai red curry paste|
|1 tbsp (15ml)||grated fresh ginger|
|1 tbsp (15ml)||lemongrass paste|
|3 1/2 cups (875ml)||chicken broth|
|1/2 cup (125ml)||
|3 tbsp (45ml)||honey|
|6 tbsp (90 ml)||sour cream, loosen with some cream|
|Add:||chopped fresh cilantro & julienned fresh ginger|
- Preheat oven to 350°F (177°C).
- Brush cut side of squash with canola oil; place squash, cut side down, on large rimmed baking sheet. Roast until tender, about 1 hour.
- Cool the squash slightly and then scoop squash out into a large bowl. Measure 3 cups squash (reserve any remaining squash for another use).
- Heat coconut oil 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, ginger, lemongrass paste and 3 cups squash. Bring to boil; reduce heat to medium-low and simmer uncovered 1 hour. Discard bay leaves.
- Working in batches, purée soup in a blender until smooth. Return to same pot. Stir in cream and honey. Season the soup with salt and pepper.
- When ready to serve rewarm the soup over medium-high heat. Divide soup among bowls. Drizzle with sour cream; and garnish with cilantro and julienned ginger.
Recipe provided by: Chef Jonathan Joseph of Argyle Lodge & Restaurant
This recipe is featured in our 2016 Taste of Nova Scotia Culinary Adventure Guide