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Curried Butternut Squash and Apple Bisque Recipe

Recipe by: Gregg Bracke

"This is the most requested recipe I make, it is the perfect fall and winter soup. Warning: Don't make it for Thanksgiving as people will fill up on it and be unable to eat the rest of the meal!"

Directions
Ingredients
Nutrition

Directions

Prep15 m
Cook3 h
Ready In3 h 15 m

1Preheat oven to 350 degrees F (175 degrees C).
2Place squash onto a baking sheet cut-side down.
3Bake squash in preheated oven until the skin loosens from the flesh, about 40 minutes.
4Heat olive oil in a 5-quart stockpot over medium-high heat. Cook and stir onion and garlic in hot oil until the onion is translucent, 5 to 7 minutes. Add vegetable stock, curry sauce, and apples to the stockpot; bring to a simmer, stirring frequently. Reduce heat to medium-low.
5Cut squash into 1-inch cubes; add to the stockpot. Bring the mixture again to a simmer, place a cover on the pot, and cook, stirring once every 15 minutes, until the squash is tender and breaks apart easily when stirred, about 2 hours.
6Remove pot from heat and blend soup with an immersion blender until completely pureed. Pour coconut cream into the soup; continue blending until creamy. Top each serving with toasted pine nuts and a couple of leaves of cilantro.

Footnotes

Cook's Notes
You can buy already cubed or frozen squash to save time and mess. You can also fully bake the squash and then spoon away from the peel.
This can also be made the night before and left in a slow cooker overnight, but don't add the coconut cream till just before serving or it turns dark brown; tastes just the same, but not as visually appealing.

Ingredients