Curried Butternut Squash Bisque

Curried Butternut Squash Bisque
Adapted liberally from Bon Appetit, February 2007; serves 6-8

2 2lb butternut squash, halved lengthwise and seeded (can also use other winter squash - I used 3/4 butternut, 1/4 delicata)
2 T unsalted butter
1/2 onion, chopped
2 medium carrots, chopped
1 apple, peeled and chopped
1 T fresh ginger, chopped
1 T Thai red curry paste
2 14-oz cans low sodium chicken or vegetable broth
2 c water (or another can of broth)
2 bay leaves
3 T heavy cream
2 T honey
cilantro, chopped (for garnish)


  1. preheat oven to 375 F. place cut squash on foil-lined baking sheet. roast until tender, about 1 hour. cool slightly. scoop squash out into large bowl. measure ~4 to 4 1/2 c (reserve remaining for another use)
  2. melt butter in large heavy pot (dutch oven is perfect) over med-hi heat. add onion, carrots, apple, ginger and saute 5 minutes. add curry paste and stir for 2 minutes. add broth, water, bay leaves, and squash. bring to boil; reduce heat to med-low and simmer uncovered for 1 hour. discard bay leaves.
  3. working in batches (or using immersion blender, my best friend), puree soup in until smooth. return to pot. at this time, if soup is too thick, add more water to thin, being sure to heat through. stir in cream and honey. season to taste with salt and pepper.
  4. divide among bowls and serve with chopped cilantro