Curried Butternut Squash Bisque

6
Servings
15m
Prep Time
2.15h
Cook Time
2h 24m
Ready In

Recipe: #29039

February 14, 2018



"Recipe source: Bon Appetit (February 2007)"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (306 g)
  • Calories 180.3
  • Total Fat - 9.5 g
  • Saturated Fat - 4.9 g
  • Cholesterol - 21.2 mg
  • Sodium - 338.8 mg
  • Total Carbohydrate - 22 g
  • Dietary Fiber - 2.9 g
  • Sugars - 14.1 g
  • Protein - 3.2 g
  • Calcium - 82.5 mg
  • Iron - 1.2 mg
  • Vitamin C - 4.6 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 375 degrees F.

Step 2

Brush cut side of squash with oil and then place squash, cu side down, on large rimmed cookie sheet. Roast until tender (1 hour). Cool slightly and then scoop squash out into a large bowl. Measure 3 cups squash (reserve remaining for another use).

Step 3

In a large pot over medium high heat met the butter and add the onion, carrots and apple and saute for 5 minutes. Stir in curry paste, stirring for 2 minutes. Stir in chicken broth, bay leaves and 3 cups of squash and bring to a boil, reduce heat to medium low and simmer uncovered for one hour. Discard bay leaves. Working in batches, puree soup in blender until smooth (or use an immersion blender). Return to pot. Stir in cream and honey. Season with salt and pepper. Rewarm over medium high heat.

Step 4

Divide among bowls and drizzle with sour cream and sprinkle with cilantro.

Tips & Variations


No special items needed.

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