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.
Ingredients
| 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 |
| 2 | bay leaves |
| 1/2 cup (125ml) |
whipping cream
|
| 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.
*Serves 4-6
Source Guide:
*Apples, carrots, and other produce: Noggins Corner Farm Market or Stirling Fruit Farms Ltd.
Recipe provided by: Chef Jonathan Joseph of Argyle Lodge & Restaurant
This recipe is featured in our 2016 Taste of Nova Scotia Culinary Adventure Guide