Velvety Curried Butternut Squash and Apple Bisque
This luxurious bisque combines the rich flavors of butternut squash, Granny Smith apples, a tantalizing curry sauce, and luscious coconut cream to present an exquisite creamy soup for any dining occasion.
Ingredients
| 2 | butternut squash, halved lengthwise and seeded |
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| olive oil | |
| 2 | sweet onions (such as Vidalia®), diced |
| 6 | cloves garlic, minced |
| 2 | quarts 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 | cans (14 ounce) cans unsweetened coconut cream |
| 1.4 | cup toasted pine nuts, or to taste |
| 16 | fresh cilantro leaves, or to taste |
Instructions
| 1. | Begin by preheating the oven to 350 degrees F (175 degrees C). |
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| 2. | Place the halved butternut squash onto a baking sheet with the cut side facing down. |
| 3. | Roast the squash in the preheated oven until the skin easily separates from the flesh, which should take approximately 40 minutes. |
| 4. | In a 5-quart stockpot over medium-high heat, heat the olive oil. Sauté the diced onions and minced garlic until the onions are translucent, typically for 5 to 7 minutes. Then, add the vegetable stock, curry sauce, and diced apples to the pot, allowing it to reach a gentle simmer while stirring regularly. Lower the heat to medium-low. |
| 5. | Cut the roasted squash into 1-inch cubes and add them to the simmering mixture in the stockpot. Cover the pot, let it simmer, and stir every 15 minutes until the squash is tender and easily breaks apart, which usually takes around 2 hours. |
| 6. | Once the cooking is complete, remove the pot from the heat and use an immersion blender to puree the soup until smooth. Incorporate the coconut cream into the soup, continuing to blend until a luscious creaminess is achieved. To serve, garnish each portion with toasted pine nuts and a few fresh cilantro leaves. |
Published on Jul 19, 2024 by Luminița