Spiced Butternut Squash and Apple Bisque
Warm up with this delightful Spiced Butternut Squash and Apple Bisque that marries the creamy sweetness of roasted butternut squash with the vibrant flavors of Thai red curry and the subtle tartness of apples. This comforting soup is perfect for chilly evenings, serving as a delightful appetizer or a main dish paired with crusty bread. Create a nourishing bowl of goodness that's sure to impress, whether it's a dinner party or a quiet meal at home. Top it off with a swirl of sour cream and fresh cilantro for a burst of flavor!
N/A
Servings
367
Calories
13
Ingredients
Ingredients
butternut squash
4 lbs (halved lengthwise and seeded)
olive oil
2 teaspoons (for brushing squash)
butter
2 tablespoons (for sautéing)
onion
1 cup (chopped)
carrot
1 cup (chopped)
apple
1/2 cup (peeled and chopped)
Thai red curry paste
2 teaspoons (or to taste)
low sodium chicken broth
2 (14-ounce) cans (for soup base)
bay leaves
2 (for flavoring)
whipping cream
1/4 cup (to stir in for creaminess)
honey
2 tablespoons (to sweeten)
sour cream
6 tablespoons (stirred to loosen for drizzling)
fresh cilantro
to taste (for garnish)
Instructions
1
Preheat your oven to 375°F (190°C).
2
Prepare the butternut squash by brushing the cut sides with olive oil. Place the squash cut side down on a large rimmed baking sheet.
3
Roast the squash in the oven for about 1 hour or until tender. Once done, allow it to cool slightly before scooping the flesh into a large mixing bowl.
4
Measure out 3 cups of the cooked squash, and set aside any extras for future use.
5
In a large pot over medium-high heat, melt the butter, then add chopped onion, carrot, and peeled apple. Sauté for about 5 minutes until the vegetables are softened.
6
Stir in the Thai red curry paste and cook for another 2 minutes, allowing the flavors to meld beautifully.
7
Pour in the chicken broth and add in the 3 cups of roasted butternut squash along with the bay leaves. Bring the mixture to a boil.
8
Once boiling, reduce the heat to medium-low and let it simmer uncovered for 1 hour, allowing the flavors to deepen.
9
After an hour, discard the bay leaves and blend the soup in batches in a blender until smooth and creamy. Take care to let steam escape while blending.
10
Return the pureed soup to the pot and stir in the whipping cream and honey. Season with salt and pepper to taste.
11
Gently rewarm the bisque over medium-high heat, then serve in bowls.
12
Drizzle each bowl with a spoonful of sour cream and sprinkle fresh cilantro on top for a burst of freshness.
Nutrition Information
13g
Fat
52g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main ingredient of this bisque?
The main ingredient is 4 pounds of butternut squash, halved lengthwise and seeded.
What temperature should the oven be set to for roasting the squash?
The oven should be preheated to 375°F (190°C).
How long does the butternut squash need to roast?
Roast the squash for approximately 1 hour or until it becomes tender.
How much cooked squash is required for the soup?
You will need to measure out 3 cups of the roasted butternut squash flesh.
How should the squash be positioned on the baking sheet?
The squash should be placed cut side down on a large rimmed baking sheet.
What vegetables are sautéed at the start of the soup making process?
One cup of chopped onion and one cup of chopped carrot are sautéed in butter.
Do I need to peel the apple used in the recipe?
Yes, the recipe specifies using 1/2 cup of peeled and chopped apple.
How long should the vegetables and apple be sautéed?
Sauté them for about 5 minutes until they are softened.
What type of curry paste is used in this bisque?
The recipe calls for 2 teaspoons of Thai red curry paste.
How long do I cook the curry paste with the vegetables?
Cook the curry paste for 2 minutes to allow the flavors to meld.
What liquid is used as the soup base?
The base consists of two 14-ounce cans of low sodium chicken broth.
How many bay leaves are required for flavoring?
Two bay leaves are added to the soup mixture.
How long should the bisque simmer?
The soup should simmer uncovered for 1 hour to allow the flavors to deepen.
When should I remove the bay leaves?
Discard the bay leaves after the one-hour simmer and before blending the soup.
How do I achieve a smooth consistency for the bisque?
Puree the soup in batches in a blender until it is smooth and creamy.
What safety precaution should I take when blending the hot soup?
Take care to let steam escape while blending the soup in batches.
What ingredients are added after pureeing the soup?
Stir in 1/4 cup of whipping cream and 2 tablespoons of honey.
How is the bisque seasoned?
Season the soup with salt and pepper to taste after adding the cream and honey.
What are the recommended garnishes for this dish?
Garnish each bowl with a drizzle of sour cream and fresh cilantro.
How many calories are in a serving of this bisque?
There are approximately 367 calories per serving.
What is the fat content per serving?
The bisque contains 13g of fat per serving.
How many grams of carbohydrates are in one serving?
There are 52g of carbohydrates per serving.
What is the protein content of the soup?
The soup provides 3g of protein per serving.
How much honey is used in the recipe?
The recipe uses 2 tablespoons of honey to add sweetness.
What is the purpose of the olive oil?
Two teaspoons of olive oil are used for brushing the cut sides of the squash before roasting.
How much butter is used for sautéing?
The recipe calls for 2 tablespoons of butter.
Can I adjust the amount of curry paste?
Yes, the recipe suggests 2 teaspoons or to taste.
Is this recipe considered a healthy option?
Yes, it is tagged as healthy and features nutrient-rich ingredients like squash and carrots.
How much sour cream is used for the garnish?
Use 6 tablespoons of sour cream, stirred to loosen for drizzling.
At what heat should the soup be rewarmed before serving?
Gently rewarm the bisque over medium-high heat.