Curried Butternut Squash and Apple Bisque

Name: Curried Butternut Squash and Apple Bisque
Prep time: 3 h 15 min
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 2 butternut squash, halved lengthwise and seeded; 794 grams coconut cream; 16 fresh cilantro leaves, or to taste; 6 cloves garlic, minced; 2 Granny Smith apples, cored and diced; 238 grams package medium-hot curry sauce (such as S&B® Golden Curry); 8 servings olive oil; 59 milliliters toasted pine nuts, or to taste; 2 sweet onions (such as Vidalia®), diced; 2 liters vegetable stock

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).

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Oven

Place squash onto a baking sheet cut-side down.

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Squash

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Baking Sheet

Bake squash in preheated oven until the skin loosens from the flesh, about 40 minutes.

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Squash

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Oven

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.

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Olive Oil

Garlic

Onion

Cooking Oil

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Pot

Add vegetable stock, curry sauce, and apples to the stockpot; bring to a simmer, stirring frequently. Reduce heat to medium-low.

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Vegetable Stock

Curry Sauce

Apple

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Pot

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.

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Squash

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Pot

Remove pot from heat and blend soup with an immersion blender until completely pureed.

Ingredients you will need

Soup

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Immersion Blender