Curried Butternut Squash & Apple Bisque

City Market Prepared Foods

Try this delicious and warming curry soup when the temperatures start to drop! 

Prep Time

15 minutes

Cook Time

45 minutes

Yield

1 gallon

Ingredients

2 tablespoons sunflower oil
1 onion (minced)
2 cups fennel (minced)
2 cloves garlic (minced)
1 tablespoon ginger, fresh
1 tablespoon pepper, jalapeño (chopped)
1 teaspoon curry powder
1⁄2 teaspoon garam masala
1⁄4 teaspoon cardamom, ground
1⁄4 teaspoon allspice, ground
1⁄4 teaspoon fenugreek seeds
  pinch cayenne pepper
2 pounds apple (peeled and sliced)
2 pounds squash, butternut (peeled and cubbed)
1 1⁄2 cups stock, vegetable
3 cups coconut milk
1 tablespoon salt, kosher
1 teaspoon black pepper
1 tablespoon maple syrup
2 tablespoons honey
3 cups white wine
  cilantro (chopped for garnish )

Instructions

Heat oil in large pot over medium high heat. Add onions, ginger, garlic, and jalapeno to pot, stirring occasionally, until onions are translucent, about 7 minutes.

Add curry, garam masala, cardamom, allspice, fenugreek and cayenne pepper. Cook until fragrant, about 2 minutes.

Add apples, butternut squash, vegetable stock, coconut milk, wine, maple syrup, honey, salt and pepper and bring to a boil.

Reduce heat to low and cook, stirring occasionally, until vegetables are very soft, about 45 minutes.

Puree with immersion blender. Season with salt and pepper to taste, garnish with cilantro and serve.