Curried Butternut Squash & Apple Bisque
Summary
| Yield | |
|---|---|
| Source | City Market Prepared Foods |
| Prep time | 15 minutes |
| Cooking time | 45 minutes |
| Total time | 1 hour |
Description
Try this delicious and warming curry soup when the temperatures start to drop!
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 cup
stock, vegetable 3 cups
coconut milk 1 tablespoon
salt, kosher 1 teaspoon
black pepper 1 tablespoon
maple syrup 2 tablespoons
honey 3 cups
white wineInstructions
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.
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