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Curried Butternut Squash and Apple Bisque
Curried Butternut Squash and Apple Bisque
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Prep Time:
15 minutes
Cook Time:
180 minutes
Total Time:
195 minutes
Creamy butternut squash and apple bisque with curry sauce and coconut cream - a flavorful and velvety soup for any meal.
Ingredients:
  • 2 butternut squash, halved lengthwise and seeded
  • olive oil
  • 2 sweet onions (such as Vidalia®), diced
  • 6 cloves garlic, minced
  • 2 quarts vegetable stock
  • 1 (8.4 ounce) package medium-hot curry sauce (such as S&B® Golden Curry)
  • 2 Granny Smith apples, cored and diced
  • 2 (14 ounce) cans unsweetened coconut cream
  • 0.25 cup toasted pine nuts, or to taste
  • 16 fresh cilantro leaves, or to taste
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C).
  • Place the squash on a baking sheet, cut side facing down.
  • Roast the squash in a preheated oven until the skin easily separates from the flesh, approximately 40 minutes.
  • In a 5-quart stockpot over medium-high heat, sauté onion and garlic in olive oil until onions are translucent, about 5 to 7 minutes. Stir in vegetable stock, curry sauce, and apples. Simmer while stirring often. Lower heat to medium-low.
  • Dice the squash into 1-inch cubes and add them to the stockpot. Bring the mixture back to a simmer, cover the pot, and cook for about 2 hours, stirring every 15 minutes, until the squash is tender and easily breaks apart.
  • Take the pot off the heat and use an immersion blender to completely puree the soup. Pour in the coconut cream and blend until creamy. Finish by garnishing each serving with toasted pine nuts and a few fresh cilantro leaves.

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