Last night I made this butternut squash bisque with a curry kick. I stocked up on squash at the farmers market this weekend and decided that I would make this soup with some of the squash. I love curry and spice so I added two types of curry to the soup but use whatever curry you have.
I make this recipe often and it is adapted from The Barefoot Contessa’s original recipe. I love her cookbooks for the simplicity of the recipe and everything I have made always tastes great. I added toasted coconut, sliced green onion and a diced banana for a little sweetness. I finished it off with a drizzle of chili oil and a precooked chicken breast. A complete meal.
Curried Butternut Squash and Apple Soup
1 butternut squash, diced into cubes about 1 inch
4 apples, peeled and diced
2 yellow onions, chopped
4 garlic cloves, finely minced
good quality olive oil or coconut oil
salt and pepper
Place diced squash, apple, onions and garlic on a baking sheet and drizzle with oil. Bake at 425 degrees until tender, about 35 to 45 minutes. Remove from the oven and transfer to a stock pot and add:
1 carton, organic chicken broth
1-2 tbsp mild curry powder (I like curry so you may want to start small and work your way up)
1 can full fat coconut milk
Bring this mixture to a simmer and using an immersion blender, blend until smooth. If you don’t have one of these, than you can puree mixture in batches in a food processor or blender. You may need to add more chicken stock but I like mine thick like a bisque. Check for seasoning. You may need to add more salt and pepper.
Top with toasted coconut, green onion and diced banana, cooked chicken and cilantro. Toasted cashews are also really good on this.
I had this leftover for lunch today and I did not have chicken so I topped it with leftover baked ham and cilantro and it was yummy!