Ginger Butternut Squash Bisque

  Lunch

This soup is filling enough for my husband, and it’s vegetarian, which I love. The couple who introduced us made it for us on a freezing night and we’ve been hooked ever since.

Ginger Butternut Squash Bisque

Average Rating: 4.285714

TOTAL TIME: Prep: 25 min. Bake: 40 min. + cooling
YIELD: 6 servings.

Ingredients

  • 1 medium butternut squash (about 3 pounds)
  • 1 tablespoon olive oil
  • 2 medium carrots, finely chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons minced fresh gingerroot
  • 2 teaspoons curry powder
  • 1 can (14-1/2 ounces) vegetable broth
  • 1 can (13.66 ounces) coconut milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups hot cooked brown rice
  • 1/4 cup sweetened shredded coconut, toasted
  • 1/4 cup salted peanuts, coarsely chopped
  • 1/4 cup minced fresh cilantro

Instructions

  • 1. Preheat oven to 400°. Cut squash lengthwise in half; remove and discard seeds. Place squash in a greased shallow roasting pan, cut side down. Roast 40-45 minutes or until squash is tender. Cool slightly.
  • 2. In a large saucepan, heat oil over medium heat. Add carrots and onion; cook and stir until tender. Add garlic, ginger and curry powder; cook and stir 1 minute longer. Add broth; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until carrots are tender.
  • 3. Scoop pulp from squash; discard skins. Add squash, coconut milk, salt and pepper to carrot mixture; bring just to a boil, stirring occasionally. Remove from heat; cool slightly. Process in batches in a blender until smooth.
  • 4. Return to pan; heat through. Top servings with rice, coconut, peanuts and cilantro.

Nutrition Facts

1 cup: 386 calories, 21g fat (14g saturated fat), 0 cholesterol, 749mg sodium, 48g carbohydrate (10g sugars, 10g fiber), 7g protein.

Tags