RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5459
View Recipe |
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Recipe Name: |
Curried Butternut Squash Bisque - Copy - Copy |
Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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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
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
| 0
Cup
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Tested: |
No |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
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Suggested Sides: |
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Comments: |
Thai red curry paste adds a spicy punch.
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Ingredients: 2 Teaspoons oil, olive
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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. |
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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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