Curried Butternut Bisque
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Winter squash soup of one sort or another is in regular rotation on our table in the fall and winter months, and this curried version is our absolute favorite.
The flavor and texture of the butternut squash is sturdy enough to stand up with the curry and chili, and the silky-sweetness of the coconut milk brings balance. This soup is good right out of the pot, but is even better the next day.
We eat this soup with kids around the table, so it’s always helpful to have a little extra coconut milk for serving, in case someone needs to stir some in to “cut the spice” as we say.
The kiddos go in and out of enjoying this soup as they do with anything else, so we take it in stride—which actually means try—and sometimes fail—to not be driven absolutely bonkers by their fickleness.
Why Eat A Squash
Butternut squash is sweet, nutty, and flavorful without being too pumpkiny. It’s bright orange color tells us it’s rich in the phytonutrient beta-carotene which converts to vitamin A (source). It’s also rich in vitamin C, potassium, and fiber (source). Basically, it’s a brightly-colored whole food that is so good and so full of goodness.
Curried Butternut Bisque
Ingredients
1 medium onion chopped
1 apple peeled and cored
3 carrots cut in coins
3 cloves garlic chopped
2 cups roasted butternut squash
4-5 cups stock
1½ - 2 T curry
1 tsp salt
⅛ tsp black pepper or to taste
½ tsp chili powder or to taste
1 tsp cumin
1 T honey
2 bay leaves (optional)
1 can coconut milk
Preparation
Saute onion, carrots and apple until they start to soften.
Stir in curry powder and garlic and saute until fragrant.
Add stock, squash puree, honey, and bay leaves if using.
Simmer until all veg are soft.
Remove bay leaves. Add the rest of spices.
Puree with an immersion blender until smooth.
Stir in coconut milk. Puree again if needed to smooth any coconut milk lumps.
Garnish with a drizzle of coconut milk or toasted pumpkin seeds, if desired.
