Curried Butternut Squash and Apple Bisque

4.8
(27)

This is the most requested recipe I make, it is the perfect fall and winter soup. Warning: Don't make it for Thanksgiving as people will fill up on it and be unable to eat the rest of the meal!

8
8
8
8
8
Prep Time:
15 mins
Cook Time:
3 hrs
Total Time:
3 hrs 15 mins
Servings:
8
Yield:
8 servings

Ingredients

  • 2 butternut squash, halved lengthwise and seeded

  • olive oil

  • 2 sweet onions (such as Vidalia®), diced

  • 6 cloves garlic, minced

  • 2 quarts vegetable stock

  • 1 (8.4 ounce) package medium-hot curry sauce (such as S&B® Golden Curry)

  • 2 Granny Smith apples, cored and diced

  • 2 (14 ounce) cans unsweetened coconut cream

  • ¼ cup toasted pine nuts, or to taste

  • 16 fresh cilantro leaves, or to taste

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Place squash onto a baking sheet cut-side down.

  3. Bake squash in preheated oven until the skin loosens from the flesh, about 40 minutes.

  4. Heat olive oil in a 5-quart stockpot over medium-high heat. Cook and stir onion and garlic in hot oil until the onion is translucent, 5 to 7 minutes. Add vegetable stock, curry sauce, and apples to the stockpot; bring to a simmer, stirring frequently. Reduce heat to medium-low.

  5. Cut squash into 1-inch cubes; add to the stockpot. Bring the mixture again to a simmer, place a cover on the pot, and cook, stirring once every 15 minutes, until the squash is tender and breaks apart easily when stirred, about 2 hours.

  6. Remove pot from heat and blend soup with an immersion blender until completely pureed. Pour coconut cream into the soup; continue blending until creamy. Top each serving with toasted pine nuts and a couple of leaves of cilantro.

Cook's Notes

You can buy already cubed or frozen squash to save time and mess. You can also fully bake the squash and then spoon away from the peel.

This can also be made the night before and left in a slow cooker overnight, but don't add the coconut cream till just before serving or it turns dark brown; tastes just the same, but not as visually appealing.

Nutrition Facts (per serving)

603 Calories
41g Fat
62g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 603
% Daily Value *
Total Fat 41g 52%
Saturated Fat 31g 157%
Sodium 584mg 25%
Total Carbohydrate 62g 22%
Dietary Fiber 16g 56%
Total Sugars 16g
Protein 10g 21%
Vitamin C 66mg 74%
Calcium 207mg 16%
Iron 6mg 32%
Potassium 1574mg 33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love