Name: Curried Butternut Squash and Apple Bisque
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Ingredients: 2 butternut squash, halved lengthwise and seeded; olive oil; 2 sweet onions (such as Vidalia®), diced; 6 cloves garlic, minced; 2 quarts vegetable stock; 1 (8.4 ounce) package medium-hot curry sauce (such as S&B® Golden Curry); 2 Granny Smith apples, cored and diced; 2 (14 ounce) cans unsweetened coconut cream; 0.25 cup toasted pine nuts, or to taste; 16 fresh cilantro leaves, or to taste

Curried Butternut Squash and Apple Bisque Recipe

Cook Time: 180 minutes

Butternut Squash Soup with Coconut Cream and Pine Nuts

Ingredients

2 butternut squash, halved lengthwise and seeded
Olive oil
2 sweet onions (such as Vidalia), diced
6 cloves garlic, minced
2 quarts vegetable stock
1 (8.4 ounce) package medium-hot curry sauce (such as S&B Golden Curry)
2 Granny Smith apples, cored and diced
2 (14 ounce) cans unsweetened coconut cream
cup toasted pine nuts, or to taste
16 fresh cilantro leaves, or to taste

Directions

Step 1: Preheat your oven to 350F (175C). Place the butternut squash halves, cut-side down, onto a baking sheet. Roast in the preheated oven for approximately 40 minutes, or until the skin begins to loosen from the flesh.

Step 2: While the squash is baking, heat olive oil in a 5-quart stockpot over medium-high heat. Add diced onions and minced garlic to the pot. Cook, stirring occasionally, for 5-7 minutes, until the onions become translucent.

Step 3: Add vegetable stock, curry sauce, and diced apples to the stockpot. Stir everything together and bring to a simmer, making sure to stir frequently.

Step 4: Once the mixture is simmering, reduce the heat to medium-low. Cut the roasted butternut squash into 1-inch cubes and add them to the pot. Stir to combine, then cover the pot. Let the soup simmer for about 2 hours, stirring once every 15 minutes, until the squash becomes tender and easily breaks apart when stirred.

Step 5: After 2 hours, remove the pot from the heat. Use an immersion blender to puree the soup until smooth and creamy.

Step 6: Pour in the coconut cream and blend again until the soup reaches a silky, velvety consistency.

Step 7: To serve, ladle the soup into bowls and garnish each serving with toasted pine nuts and a few fresh cilantro leaves.

Cook's Notes

You can save time by using pre-cubed or frozen squash, or by fully baking the squash and scooping the flesh from the peel.
If you prefer, you can prepare this soup the night before and reheat it in a slow cooker. Just make sure to add the coconut cream right before serving, as it can turn dark if added too early, though the taste remains the same.