It’s not Fall until you’ve made this creamy curried butternut squash bisque! Fresh cooked winter squash and savory aromatics make this cozy comfort food a must on any crisp, cold day! #wintersquashrecipe #howtocooksquash #butternutsquashsoup #squashbisque
Squash Bisque is Fall Comfort at its Best!
If you’re looking for something to warm your family right up, then this curried butternut squash bisque is just a simmer away! It’s easy to heat up all the ingredients in a dutch oven, sauteing bringing out all of the Fall flavors. Then blend in your squash, coconut milk, and chicken broth with a handheld immersion blender for a creamy flavor-packed bowl of comfort!
Butternut Squash: Cook Now, Use All Season!
Winter squash adds the perfect Fall touch to any dish- soups, salads, chilis, or stews. But sometimes those giant gourds can seem overwhelming! Never fear again! I’ve got just the tips to get you cookin’ squash all season long. Below you can print my recipe for cooking it in a way that requires minimal hacking (so you don’t slice your fingers) and adds loads of roasted flavor.
Once roasted, you can freeze squash to be used in dishes like this Roasted Squash with Pearled Sorghum and Chickpeas or in this Spiced Butternut Squash Soup made with a citrus and spicy twist! If you prefer other kinds of winter squash, my Electric Pressure Cooker Apple and Sausage Stuffed Acorn Squashis a huge hit this time of year.
Printable Recipe for Curried Butternut Squash Bisque:
Curried Butternut Squash Bisque
It’s not Fall until you’ve made this creamy curried butternut squash bisque! Fresh cooked winter squash and savory aromatics make this cozy comfort food a must on any crisp, cold day!
- 1 butternut squash, approx 2 lbs., roasted until fork-tender (may substitute any hard winter squash)
- 1 Tbs. unsalted butter
- 1 yellow onion, diced
- 1 red bell pepper, seeds and membranes removed, diced
- 2-3 cloves garlic, crushed
- 1 tsp. each ground cumin, coriander, and turmeric
- 1/2 tsp. red pepper flakes
- 3 cups chicken broth
- 1 can coconut milk
- Kosher salt and freshly ground black
- Sour cream, cilantro, scallions, etc, as desired for garnishing
Cook the Squash
Preheat the oven to 375 degrees F.
Trim both ends of the squash, then place it into the microwave for 5 minutes on high power. Remove the squash from the microwave and let it cool a few minutes. Now that it's slightly softened, peel the squash, then cut it in half lengthwise. Use a metal spoon to scrape the seeds and pulp from the interior bulb of the squash.
Place each squash half onto a cutting board, cut-side-down, cutting it into slices;. Cube the slices, placing the cubes of squash onto a greased baking sheet; drizzle with a bit of olive oil, then toss to combine.
Bake the squash in a preheated 375 degree F. oven for 25-30 minutes or until fork-tender, tossing half way through. Remove the squash from the oven and let cool slightly before proceeding with the bisque.
Make the Bisque
Melt the butter in a Dutch oven over medium high heat; add the onion, bell pepper, garlic, and spices and sauté until nicely softened and fragrant, 3-4 minutes.
Add the cooked squash, chicken broth and coconut milk to the Dutch oven; season to taste with salt and pepper. Simmer soup for a few minutes, then use an immersion blender to puree the soup in the pot until smooth. (May alternately use a food processor to purée soup until smooth, as well.)
Serve soup garnished as desired. Serves 4
Recipe featured on Weekend Potluck.
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