Curried Butternut Squash Bisque
Roasting the whole squash eliminates the need to peel, and it lends a deeper flavor to this Southeast Asian-inspired soup.
Serves: 10Prep: 35 minutesCook: 1 hour 30 minutesTotal: 2 hours 5 minutesDifficulty: Medium
- 1 large or 2 small butternut squashes (3 lbs. total)
- 1 teaspoon + 2 Tbsp. vegetable oil, divided
- 3⁄4 teaspoon salt, divided, plus more for seasoning
- 1⁄4 teaspoon ground black pepper
- 2 yellow onions, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 tablespoon grated or minced fresh ginger
- 2 teaspoons curry powder
- 4 cups chicken broth
- 2 cups water
- 1 can (13.5 oz.) unsweetened whole-fat coconut milk, divided
- 1 tablespoon fresh lime juice
- Chopped fresh cilantro, optional topping
- Crispy fried onions, optional topping
- Sriracha, optional topping
- Preheat oven to 400°F. Line baking sheet with foil or parchment paper.
- Cut squash in half lengthwise; scoop out seeds. Rub flesh with 1 teaspoon oil. Season with ¼ teaspoon each salt and pepper.
- Roast cut-side down until very tender, about 1 hour. When cool enough to handle, scoop out flesh.
- In wide soup pot over medium heat, warm remaining 2 tablespoons oil. Cook onions, carrots, garlic, ginger, curry powder and remaining ½ teaspoon salt, covered and stirring occasionally, until vegetables are soft, 8 to 10 minutes.
- Stir in squash. Stir in broth and water. Bring to gentle simmer. Cover partially; cook until vegetables are very tender, about 20 minutes. Let cool 15 minutes.
- Add all but 2 tablespoons coconut milk to pot. Using an immersion blender, purée soup until smooth. Soup may be made ahead and refrigerated up to 2 days.
- Before serving, add lime juice and salt, to taste. Garnish each bowl with a drizzle of reserved coconut milk and desired toppings. Refrigerate any leftovers.