Curried Apple Squash Bisque

There is not much you can dislike about butternut squash.  Except of course,  around Thanksgiving, we all start to resemble one.

Oh just me?  Moving on….Distraction statement….

One thing that’s often overlooked about the Pilgrims…..

Is their love for Red Thai Curry Paste.

Work with me here.

Oh look,  I made a heavy cream silhouette of my 2nd grade teacher. Who was mean. And had a gnarled finger.

Another thing overlooked about the Pilgrims is their obvious use of the Vitamix.

Pretty sure it’s in the history books. One of the newer editions.

Have a Happy Thanksgiving!!!!


We love you mom(s)!!

Curried Apple Squash Bisque

I have eaten so much butternut squash it is now my dress size. I am an M/L Butternut Squash in dresses. Seriously, this is the best soup I have ever ever made. Which is not that amazing because I have only made one other recipe. But make this recipe next year or I will come over and make it for you.
  • •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 chopped peeled apple (laaaarge apple)
  • •2 tablespoons Thai red curry paste*
  • •2 14-ounce cans low-salt chicken broth
  • •2 bay leaves
  • •1/4 cup whipping cream
  • •4 tablespoons honey
  • •6 tablespoons sour cream, stirred to loosen
  • •Chopped fresh cilantro
  1. 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).
  2. 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.
  3. Divide soup among bowls. Drizzle with sour cream; sprinkle with cilantro.


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