Roasted Organic Butternut Squash Bisque

Yield: About 1 quart of soup

Your rating: None (4 votes)

These ingredients are:
dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free

This is definitely the way to celebrate the return of cooler weather: smooth and creamy bisque with the tangy bite of spiced pear chutney. Delicious!

Ingredients

Preparation

Preheat oven to 400° F.

Cut the squash crosswise into 4 wheels and coat any exposed surfaces lightly with the vegetable oil. Place the sections on a baking sheet and roast until the flesh is tender when pierced with a fork. (About 20 to 30 minutes, depending on the thickness of the squash.) Allow to cool slightly.

With a spoon, scrape out the seeds and then scoop the flesh from the skin. Place the bright orange flesh in a food processor and puree until smooth. (You may do this step up to 2 days in advance and refrigerate the puree until you are ready to prepare the soup.)

In a heavy soup pot, sauté the garlic and ginger in about 3 tablespoons vegetable oil for 1 minute over medium heat. Add the curry paste and stir to blend. Add the squash puree, the broth (to your desired thickness), chili sauce, soy sauce, hazelnut butter and the black pepper and bring the soup to simmer. Cook for 5 minutes. Stir in the coconut milk, the cilantro and lime.

Serve garnished with the Candied Pear Chutney and cilantro sprigs.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "New Day Northwest" show, which aired October 27, 2010.

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: coconut milk, soup, winter squash

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