Roasted Organic Butternut Squash Bisque
Yield: About 1 quart of soup
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!
- 1 large butternut squash Add to list
- Vegetable oil Add to list
- 4 garlic cloves, minced Add to list
- 1 tablespoon minced ginger Add to list
- 1/2 teaspoon Thai green curry paste Add to list
- 2 to 3 cups chicken or vegetable broth Add to list
- 1/4 cup Thai sweet chili sauce Add to list
- 1/4 cup soy sauce Add to list
- 1/4 cup hazelnut butter Add to list
- Freshly ground black pepper Add to list
- 1 cup coconut milk Add to list
- 1/4 cup chopped cilantro Add to list
- Juice of 1 lime Add to list
- Candied Pear Chutney Add to list
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, PCC Chef
Source: Demonstrated on KING 5's "New Day Northwest" show, which aired October 27, 2010.