Monday, October 11, 2010

curried butternut squash bisque


2 large butternut squashes, peeled and seeded
2 large onions
2 apples, peeled and cored
3 tbsp. olive oil
salt and pepper
2-4 cups chicken broth
1/2 tsp. curry powder
1/2 cup heavy cream

1. Preheat oven to 425 degrees F.
2. Cut butternut squash, onions, and apples into 1-inch cubes. Put them on a sheet pan and toss with olive oil, 1 tsp. salt and 1/2 tsp. pepper. Roast for 35-45 minutes.
3. When vegetables are done put them in a large dutch oven. Add chicken broth, curry powder, 1 tsp. salt, 1/2 tsp. pepper, and heavy cream. Using an immersion blender, puree the ingredients. Add more chicken broth or water until you achieve the desired consistency.
4. Heat on the stove until the soup is warm throughout.

*Adapted from Ina Garten

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