Curried Butternut Squash Bisque

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 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

Recipe

• 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.