Ginger Butternut Squash Bisque
TOTAL TIME: Prep: 25 min. Bake: 40 min. + cooling
YIELD: 6 servings.
This soup is filling enough for my husband, and it’s vegetarian, which I love. The couple who introduced us made it for us on a freezing night and we’ve been hooked ever since. —Cara McDonald, Winter Park, Colorado
Ingredients
-
1 medium butternut squash (about 3 pounds)
-
1 tablespoon olive oil
-
2 medium carrots, finely chopped
-
1 medium onion, chopped
-
2 garlic cloves, minced
-
2 teaspoons minced fresh gingerroot
-
2 teaspoons curry powder
-
1 can (14-1/2 ounces) vegetable broth
-
1 can (13.66 ounces) coconut milk
-
1 teaspoon salt
-
1/2 teaspoon pepper
-
2 cups hot cooked brown rice
-
1/4 cup sweetened shredded coconut, toasted
-
1/4 cup salted peanuts, coarsely chopped
-
1/4 cup minced fresh cilantro
Directions
-
1.
Preheat oven to 400°. Cut squash lengthwise in half; remove and discard seeds. Place squash in a greased shallow roasting pan, cut side down. Roast 40-45 minutes or until squash is tender. Cool slightly.
-
2.
In a large saucepan, heat oil over medium heat. Add carrots and onion; cook and stir until tender. Add garlic, ginger and curry powder; cook and stir 1 minute longer. Add broth; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until carrots are tender.
-
3.
Scoop flesh from squash; discard skins. Add squash, coconut milk, salt and pepper to carrot mixture; bring just to a boil, stirring occasionally. Remove from heat; cool slightly. Process in batches in a blender until smooth.
-
4.
Return to pan; heat through. Top individual servings with rice, coconut, peanuts and cilantro.
Nutrition Facts
1 cup: 386 calories, 21g fat (14g saturated fat), 0 cholesterol, 749mg sodium, 48g carbohydrate (10g sugars, 10g fiber), 7g protein.
© 2024 RDA Enthusiast Brands, LLC