[CnD] Ginger Butternut Squash Bisque
mama-gail at mysero.net
Mon Oct 30 13:49:58 EDT 2017
Ginger Butternut Squash Bisque
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
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 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.
Return to pan; heat through. Top servings with rice, coconut, peanuts
and cilantro. Yield: 6 servings.
Editor's Note: To toast coconut, spread in a dry skillet; cook and stir
over low heat until lightly browned.
Editor's Note: To toast coconut, bake in a shallow pan in a 350° oven
for 5-10 minutes or cook in a skillet over low heat until golden
brown, stirring occasionally.
Originally published as Ginger Butternut Squash Bisque in Taste of
Home December 2013
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