Curried Butternut Squash and Apple Bisque
Curried Butternut Squash and Apple Bisque might be just the soup you are searching for. One portion of this dish contains roughly 7g of protein, 52g of fat, and a total of 633 calories. This gluten free, whole 30, and vegan recipe serves 8. Head to the store and pick up olive oil, pine nuts, medium-hot curry sauce, and a few other things to make it today. From preparation to the plate, this recipe takes about 3 hours and 15 minutes.
Instructions
Preheat oven to 350 degrees F (175 degrees C).
Place squash onto a baking sheet cut-side down.
Bake squash in preheated oven until the skin loosens from the flesh, about 40 minutes.
Heat olive oil in a 5-quart stockpot over medium-high heat. Cook and stir onion and garlic in hot oil until the onion is translucent, 5 to 7 minutes.
Add vegetable stock, curry sauce, and apples to the stockpot; bring to a simmer, stirring frequently. Reduce heat to medium-low.
Cut squash into 1-inch cubes; add to the stockpot. Bring the mixture again to a simmer, place a cover on the pot, and cook, stirring once every 15 minutes, until the squash is tender and breaks apart easily when stirred, about 2 hours.
Remove pot from heat and blend soup with an immersion blender until completely pureed.
Pour coconut cream into the soup; continue blending until creamy. Top each serving with toasted pine nuts and a couple of leaves of cilantro.