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It's not Fall until you've made this delicious Curried Butternut Squash Bisque FI

Curried Butternut Squash Bisque

It's not Fall until you've made this creamy Curried Butternut Squash Bisque. Fresh cooked winter squash (baked right in your oven) and savory aromatics make this cozy comfort food a must on any cold day. 
Servings: 4 servings
Chef Alli
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients
 

  • 1 butternut squash, approx 2 lbs., roasted until fork-tender (may substitute any type of 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

Instructions
 

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 to soften.
    Remove the squash from the microwave, letting it cool for a few minutes. Using a hand-held peeler, remove the exterior skin from the softened squash, then cut it in half lengthwise.
    Use a metal spoon to scrape the seeds and pulp from the interior bulb of the squash; discard.
  • 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 cubed squash for 25-30 minutes or until nicely fork-tender, tossing the squash half way through the baking time.
    Remove the squash from the oven and let cool slightly before proceeding with making the bisque.

Make the Bisque

  • Melt the butter in a Dutch oven over medium high heat; add the onion, bell pepper, garlic, and spices; sauté until nicely softened and fragrant, 3-4 minutes, stirring occasionally.
  • Add the cooked squash, chicken broth, and coconut milk to the Dutch oven; season to taste with salt and pepper.
    Simmer the 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, just be extra careful!)
  • Serve soup garnished with sour cream, chopped cilantro, pepitas, or as desired.

Notes

**Be sure to check the blog post for tips and tricks, specific instructions, recommended tools, and FAQ’s for making this recipe.

Nutrition

Calories: 377kcalCarbohydrates: 34gProtein: 6gFat: 28gSaturated Fat: 23gCholesterol: 8mgSodium: 683mgPotassium: 1201mgFiber: 7gSugar: 10gVitamin A: 21148IUVitamin C: 95mgCalcium: 137mgIron: 4mg
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