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RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4341
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Recipe Name: Curried Butternut Squash Bisque - Copy
Source:
Submitted by: Lindy H. Frank Last Modified: 0000-00-00
Course: Soup Used in Baskets: No
Base: Vegetable Kosher: No
Ethnicity: American Kosher for Passover: No
Preparation Time: 0.00 Minutes Number of Servings: 6
Inactive Prep Time: 0.00 Minutes Original Num Servings: 6
Cooking Time: 0.00 Minutes Heart Healthy: No
Oven Temp: 375 Approx. Cost/Serving: $1.97
# Sides Included: 0 Difficulty: Easy
Yields : 0 Cup Tested: No
Wine Type: Wine Suggestion:
Equipment Needed:
Suggested Sides:
Comments: Thai red curry paste adds a spicy punch.
Ingredients:
2 Teaspoons oil, olive
Directions:
Preheat oven to 375 degrees. 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.
Nutrition per Serving:
Calories: 325 Total Carbs: 60.7 Net Carbs: 0.0
Cholesterol: 6.8 Fat: 11.2 Protein: 7.88
Fiber: 12.37 Sodium: 76.06    
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