Curried Butternut Squash Bisque

Thai red curry paste adds a spicy punch.

• Ready In: 2 hrs 10 mins
• Serves: 6

Ingredients

• 4  lbs  butternut squash, halved lengthwise, seeded
• 2  teaspoons olive oil
• 2  tablespoons butter
• 1  cup  chopped onion
• 1  cup  chopped carrot
• 1⁄2 cup  chopped peeled apple
• 2  teaspoons Thai red curry paste (or to taste)
• 2 (14 ounce) cans low sodium chicken broth
• 2  bay leaves
• 1⁄4 cup  whipping cream
• 2  tablespoons honey
• 6  tablespoons sour cream, stirred to loosen
•  chopped fresh cilantro

Directions

1. Preheat oven to 375°F
2. Brush cut side of squash with oil; place squash, cut side down, on large rimmed baking sheet.
3. Roast until tender, about 1 hour.
4. Cool slightly and scoop squash out into large bowl.
5. Measure 3 cups squash (reserve any remaining squash for another use).
6. Melt butter in large pot over medium-high heat.
7. Add onion, carrots, and apple, saute 5 minutes.
8. Add curry paste; stir 2 minutes.
9. Add chicken broth, bay leaves, and 3 cups squash.
10. Bring to boil; reduce heat to medium-low and simmer uncovered 1 hour.
11. Discard bay leaves.
12. Working in batches, puree soup in blender until smooth.
13. Return to same pot.
14. Stir in cream and honey.
15. Season with salt and pepper.
16. Rewarm over medium-high heat.
17. Divide soup among bowls. Drizzle with sour cream; sprinkle with cilantro.