Curried Butternut Bisque

A velvety bisque with the earthy sweetness of butternut squash and a warm hint of curry spice. Comforting, aromatic, and perfect for cozy fall or winter meals.

Serves 4-6

Preparation Time: 1 Hour
Preheat oven to 375°F (if baking butternut)

Ingredients:

2 medium butternut squash or 1 butternut & 1 large yam
1 tablespoon coconut oil or ghee (clarified butter)
1 large onion – diced
2 garlic cloves, chopped or 6 roasted/baked
2 teaspoons curry powder
2 teaspoons sea salt
1 quart (32 oz.) vegetable/chicken broth/stock
Ginger juice (shred/grate a 1″ x 3″ piece & squeeze out juice by hand and discard the pulp)
1/4 can unsweetened coconut milk
1 lb. protein of your choice (poultry, beef, lamb, seafood etc.) to make this soup a meal.
Vegan Option: Tofurky Coconut Curry Marinated Tempeh Strips
Garnish: cilantro and optional cashews

Directions:

Split squash lengthwise, remove seeds, and place face down on a cookie sheet with 1/4″ of water. Bake at 375°F until soft – about 45 minutes.
(If you want roasted garlic, put it in foil and bake it for 30 minutes.)
Remove the squash from the oven and let it cool. Scoop out insides and set aside.
Note: If you prefer not to bake the butternut, you can peel and dice it, then add it at step 3. You will need to simmer until it’s soft (approximately 45-60 minutes).
In a 3-4 qt. Soup pot, heat oil over medium heat, and add the onion. Sauté until translucent and lightly caramelized, about 6-8 minutes.
Add garlic, curry powder and sea salt – sauté 2 minutes.
Add a quart of broth/stock and baked butternut squash – simmer 10 minutes.
Add ginger juice, and then blend well with a handheld blender.
To get that extra velvety texture, put the mixture through a chinois (strainer) or use a Vitamix blender. Add in the coconut milk and blend briefly.
Serve with thinly sliced poultry, beef, or lamb piled up in the center of the bowl with a sprig of cilantro, or 3 large grilled scallops with a cilantro leaf on each.
Have some extra chopped cilantro to sprinkle on the soup for those who love cilantro.
Optional: sprinkle chopped cashews on top for a delightful, crunchy texture.