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How to Make Curried Butternut Squash and Apple Bisque - A Step-by-Step Guide

Curried Butternut Squash and Apple Bisque is a perfect fall recipe that brings together the warm, comforting flavors of butternut squash and apple with a hint of curry spice. This creamy and rich bisque is the ultimate comfort food that will warm you up from the inside out on a chilly autumn day.

This recipe is easy to make and requires only a few simple ingredients, making it perfect for a cozy weeknight dinner or a special meal to impress your guests. The combination of sweet butter...

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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

Information

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

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place squash onto a baking sheet cut-side down.
  • Bake squash in preheated oven until the skin loosens from the flesh, about 40 minutes.
  • 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.
  • 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.
  • 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.

    • Nutrition

    603 cal.

    • Total Fat: 41g
    • Saturated Fat: 31g
    • Sodium: 584mg
    • Total Carbohydrate: 62g
    • Dietary Fiber: 16g
    • Total Sugars: 16g
    • Protein: 10g
    • Vitamin C: 66mg
    • Calcium: 207mg
    • Iron: 6mg
    • Potassium: 1574mg

    Categories

    Soup recipes
    Vegetarian recipes
    Spicy recipes
    Creamy recipes
    Fall recipes