Curried Butternut Squash Bisque

Recipe by Annacia
READY IN: 2hrs 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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