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Ahh…the feeling of FALL! Nothing says FALL more to me than a cozy down comforter, a toasty fire place, harvest grown vegetables and large soup bowls that hold the CREATIONS of some of my favorite warming and soothing soups.
My “Curried Butternut Squash and Apple Bisque” is creamy with notes of warmth and earthiness thanks to the curry powder and coconut milk. Roast the butternut squash and carrots in a pre heated oven on 350 degrees for 30 minutes ahead of time to achieve that sweet caramelized flavor before adding into the soup. Some recipes call for a touch of cayenne pepper, but here I opted for a touch of red curry paste to give the soup that little kick of spice and compliment the already added Madras curry. A subtle touch of Ghee butter (which is used in all forms of East Indian cooking) mellows the onion and tanginess of the Granny Smith apple flavors together well with it’s rich and nutty hue, while the hint of cinnamon rounds out the warm flavors of the soup nicely. Top this luscious soup off with chopped roasted cashews for crunch, scallion and a swirl of Greek yogurt.
1 Tbs. Ghee Butter1 Tbs. Coconut Oil1 cup White Onion, Chopped1 Tbs. Minced Garlic1 1/2 tsp. Ginger, Ground2 Granny Smith Apples, Peeled & Chopped2 Carrots, Roasted1 1/2 Lbs. Butternut Squash, Peeled and cut into Cubes1 Tbs. Madras Curry Powder1/2 tsp. Turmeric, Ground1/2 tsp Cinnamon1/4 tsp. Red Curry Paste4 cups Vegetable Stock1 15oz can Coconut MilkRoasted Cashews, Coarsely Chopped (garnish)Scallions, (Hong Kong style) cut on the bias (garnish)Greek Yogurt (garnish)
In a large dutch oven on medium heat, add the ghee butter, coconut oil and chopped onion. Cook until translucent about 1-2 minutes, stirring occasionally. Add the garlic, cinnamon and ginger aromatics to the onions and cook for 1-2 minutes. Add the roasted apples, carrots and butternut squash to the pot. Cook and coat for 4-5b minutes until soften and fragrant. Add the curry powder, cinnamon and red curry paste to the pot. Cook for another 1-2 minutes coating the vegetables completely. Add the stock, reduce the heat and cook covered for 20-25 minutes until the squash and carrots are very tender. Using a hand blender, food processor or blender, blend the ingredients together until smooth. With the blender running slowly stream in the coconut milk, blend more and salt and pepper to taste. Ladle the soup into serving bowls and garnish with coarsely chopped roasted cashews, scallion and a dollop or swirl of greek yogurt.
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