Curried Winter Squash Bisque Recipes

Steps:

• 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., 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. , Scoop flesh 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., Return to pan; heat through. Top servings with rice, coconut, peanuts and cilantro.

Steps:

• In a medium bowl, combine first six ingredients. Microwave on high until heated through, about 5 minutes. Sprinkle on coconut, if desired. Serve.

Steps:

• 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.

Steps:

• Preheat oven to 375°F
• Brush cut side of squash with oil; place squash, cut side down, on large rimmed baking sheet.
• Roast until tender, about 1 hour.
• Cool slightly and scoop squash out into large bowl.
• Measure 3 cups squash (reserve any remaining squash for another use).
• Melt butter in large pot over medium-high heat.
• Add onion, carrots, and apple, saute 5 minutes.
• Add curry paste; stir 2 minutes.
• Add chicken broth, bay leaves, and 3 cups squash.
• Bring to boil; reduce heat to medium-low and simmer uncovered 1 hour.
• Discard bay leaves.
• Working in batches, puree soup in blender until smooth.
• Return to same pot.
• Stir in cream and honey.
• Season with salt and pepper.
• Rewarm over medium-high heat.
• Divide soup among bowls. Drizzle with sour cream; sprinkle with cilantro.

Steps:

• Halve squash and remove seeds.
• Place squash halves, cut sides down, on a baking dish.
• Bake in a 350 degree F oven for 30 minutes. Turn cut sides up. Bake, covered, 20 to 25 minutes or until squash is tender.
• Scoop squash pulp out of the peel using a spoon; discard peel.
• Place pulp in batches in a blender container or food processor bowl.
• Cover and blend or process until squash is smooth, adding some of the chicken broth if the mixture is too thick.
• Stir together pureed squash and remaining chicken broth in a large saucepan.
• Stir in ginger, salt, pepper, and cinnamon. Bring mixture to boiling.
• Reduce heat and stir in half-and-half or light cream.
• Heat through, but do not boil.
• If desired, garnish each serving with sour cream and thyme sprigs.

Steps:

• Place squash into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain.
• Combine flour, curry powder, ginger, and brown sugar in a small bowl; mix loosely to combine.
• Melt 1/2 of the butter in a deep pan over medium-high heat. Add onion, celery, carrot, and garlic; saute for 2 minutes. Add 1/2 cup whipping cream, remaining butter, olive oil, vinegar, and bouillon cube. Add flour mixture; cook and slowly stir for 15 seconds, then reduce heat to medium or medium-low. Cover with a lid and cook until veggies are cooked through, about 3 minutes.
• Add cooked squash on top of the veggies, and season generously with salt and pepper; do not stir. Cover and cook until squash is heated through, about 1 minute.
• Fill blender halfway with squash mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until mostly smooth. Pour into a pot. Repeat with remaining squash mixture.
• Reheat soup if needed. Put into a large serving bowl or separate serving dishes, garnish with cilantro, and drizzle with cream.

Steps:

• Heat olive oil in heavy large saucepan over medium-high heat. Add chopped onion and sauté until translucent, about 5 minutes. Add butternut squash and sauté until beginning to brown, about 10 minutes. Add tomatoes and Sherry. Boil until almost all liquid evaporates, about 30 seconds. Stir in 2 1/2 cups vegetable broth. Bring to boil. Reduce heat, cover and simmer until squash it very tender, stirring occasionally, about 30 minutes.
• Puree soup in blender in batches until smooth. Return soup to same saucepan. Stir in milk and chopped thyme. Bring to simmer. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover tightly and refrigerate. Bring soup to simmer before serving, thinning with more broth, if desired.)
• Ladle soup into bowls. Top with dollop of yogurt. Garnish with thyme sprigs.