FALL RED CURRY BUTTERNUT SQUASH BISQUE RECIPE


red curry butternut squash soup
Fall is finally here and there is no better way to kick it off than with a delicious seasonal butternut squash bisque.  We initially found this rich and creamy bisque recipe from Bon Appetite and we just had to try it out in the BFFF Test Kitchen.  Let me tell you, I am SO glad we did! Here’s the low down:  It’s a basic butternut squash bisque kicked up a notch with red curry paste, cooling sour cream, and cilantro. For the most part we adhered to the original recipe, besides introducing garlic, smoked paprika (garnish), and more cream.  We also added a little more red curry paste than the recipe called for.  Its flavor was subtle but the paste gave the bisque more depth and added spiciness.  As far as sweetness goes, the recipe called for 2 tablespoons of honey, but we felt that was a bit much and only used one as the squash was already sweet itself. All in all, this recipe was an absolute hit at our latest dinner party and has truly become one of my all-time favorite fall dishes. Check out the delicious recipe below, you won’t be disappointed! 

FALL RED CURRY BUTTERNUT SQUASH BISQUE

Serves: 6
ingredients
  • pounds butternut squash peeled and cubed into 1 inch squares
  • 2 teaspoons olive oil 
  • 2 cloves of chopped garlic
  • 2 tablespoons butter
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 1/2 cup chopped peeled apple
  • 4 teaspoons Thai red curry paste
  • 30 ounces low-salt chicken broth
  • 2 bay leaves
  • 1/2 cup whipping cream
  • 1 tablespoons honey 
  • 6 tablespoons sour cream, (use milk or cream and thin)
  • Chopped fresh cilantro
  • Garnish with smoked paprika
instructions
  1. Preheat oven to 425°F. Toss squash cubes with olive oil and salt. Roast for 20 min or until tender.
  2. Melt butter in your pan on medium high heat and cook carrots, onion, garlic, and apple for 5 minutes. Stir in curry paste, and cook for 2 min. Add chicken broth, bay leaves, and squash and boil. Reduce heat to medium-low and cook uncovered for 1 hour. Remove bay leaves. Puree soup in blender until smooth, return to pot, add cream and honey, salt to taste, and re warm on medium heat.
  3. Serve with a drizzle of sour cream, garnish with smoked paprika and cilantro

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