Best Thai Butternut Squash And Corn Bisque Recipes

CURRIED BUTTERNUT SQUASH BISQUE

Curried Butternut Squash Bisque image

Make and share this Curried Butternut Squash Bisque recipe from Food.com.

Provided by Annacia

Categories Vegetable

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

4 lbs butternut squash, halved lengthwise, seeded
2 teaspoons olive oil
2 tablespoons butter
1 cup chopped onion
1 cup chopped carrot
1/2 cup chopped peeled apple
2 teaspoons Thai red curry paste (or to taste)
2 (14 ounce) cans low sodium chicken broth
2 bay leaves
1/4 cup whipping cream
2 tablespoons honey
6 tablespoons sour cream, stirred to loosen
chopped fresh cilantro

Steps:

Preheat oven to 375°F
Brush cut side of squash with oil; place squash, cut side down, on large rimmed baking sheet.
Roast until tender, about 1 hour.
Cool slightly and scoop squash out into large bowl.
Measure 3 cups squash (reserve any remaining squash for another use).
Melt butter in large pot over medium-high heat.
Add onion, carrots, and apple, saute 5 minutes.
Add curry paste; stir 2 minutes.
Add chicken broth, bay leaves, and 3 cups squash.
Bring to boil; reduce heat to medium-low and simmer uncovered 1 hour.
Discard bay leaves.
Working in batches, puree soup in blender until smooth.
Return to same pot.
Stir in cream and honey.
Season with salt and pepper.
Rewarm over medium-high heat.
Divide soup among bowls. Drizzle with sour cream; sprinkle with cilantro.

Nutrition Facts : Calories 310.2, Fat 12.7, SaturatedFat 6.8, Cholesterol 29, Sodium 103.1, Carbohydrate 49.5, Fiber 7.2, Sugar 15.7, Protein 6.8

CURRIED BUTTERNUT SQUASH BISQUE

Curried Butternut Squash Bisque image

Categories Soup/Stew Blender Dairy Fruit Herb Onion Vegetable Roast Sauté Simmer Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 14

Ingredients

2 2-pound butternut squash, halved lengthwise, seeded
2 teaspoons olive oil
2 tablespoons (1/4 stick) butter
1 cup chopped onion
1 cup chopped carrots
1/2 cup chopped peeled apple
2 teaspoons Thai red curry paste*
2 14-ounce cans low-salt chicken broth
2 bay leaves
1/4 cup whipping cream
2 tablespoons honey
6 tablespoons sour cream, stirred to loosen
Chopped fresh cilantro
*Available in the Asian foods section of some supermarkets and at Asian markets.

Steps:

Preheat oven to 375°F. Brush cut side of squash with oil; place squash, cut side down, on large rimmed baking sheet. Roast until tender, about 1 hour. Cool slightly. Scoop squash out into large bowl. Measure 3 cups squash (reserve any remaining squash for another use).
Melt butter in large pot over medium-high heat. Add onion, carrots, and apple; sauté 5 minutes. Add curry paste; stir 2 minutes. Add chicken broth, bay leaves, and 3 cups squash. Bring to boil; reduce heat to medium-low and simmer uncovered 1 hour. Discard bay leaves. Working in batches, puree soup in blender until smooth. Return to same pot. Stir in cream and honey. Season with salt and pepper. Rewarm over medium-high heat.
Divide soup among bowls. Drizzle with sour cream; sprinkle with cilantro.

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