Curry Butternut Bisque Recipe
A delicious year-round alternative to cream-based soups. Packed with antioxidants, Vitamin B6 and potassium. Curry and ginger to help combat inflammation and keep cancer at bay, as well as coconut cream to complement in health and flavor. One of my favorites for Meatless Monday, this flavorful combo will delight your tastebuds!
- 4 cups of Roasted Butternut Squash
- 2 cups of vegetable stock
- 1 large white onion
- 5 cloves of garlic
- 1 thumb of fresh ginger
- 2 tbsp of olive oil
- 1 cup of coconut cream
- 2 tsp of curry powder
- Salt & pepper to taste
- Cayenne & red pepper flakes to taste
Cut two, medium-to large butternut squash (or 4 cups frozen) long ways and lay face down on a baking sheet lined with parchment paper or tin foil. With fork, punch holes around the outer skin of the squash, then rub with olive oil. Roast for 30 mins at 400 F, let cool.
Start the base by combining vegetable stock in a large pot with garlic and a coarsely chopped large onion. Caramelize and sweat the onions on medium heat before adding other ingredients. Scoop the flesh out of the butternut squash and add to pot, along with ginger and spices. Let simmer on low heat for at least 15 minutes, longer to make a very complex flavorful soup.
Puree with immersion blender or cool the mixture down and blending in parts in a blender if immersion kind is not available. Slowly add in coconut cream, add salt & pepper to taste. Serve and enjoy!
Cover Photo: Credit © 2019, WOS, INC.
Squash Photo: Credit