Curried Butternut-Coconut Bisque

Preheat oven to 400 degrees. Cut squash in half lengthwise and scoop out seeds. Rub squash interior with a bit of olive oil, season with salt and pepper, and place cut-side down in a rimmed baking dish (I line mine with parchment for easier clean-up). Fill baking dish with enough water to cover bottom with 1/2 inch water. Transfer to oven and roast until squash is softened, about 1 hour (you should be able to easily pierce the squash with a fork). Remove from oven, turn cut side up, and let cool.

While squash is cooling, bring a heavy-bottomed pot or dutch oven over medium heat and saute the onions in the olive oil until translucent. Add the curry powder, ginger, and salt, stirring to coat onions. Add the apple cider, scraping up any browned bits from the bottom of the pot, and simmer cider until reduced by half. Remove from heat.

Add the onion and cider mixture to a food processor or blender. Scoop the squash flesh from the rind and add to the onion and cider mixture. Remove the center from the blender top/ feed tube of the processor to allow steam to escape, cover opening with a dish towel, and puree the mixture until smooth, scraping down sides as necessary.

Transfer puree back to pot and place over low heat. Dissolve bouillon in warm water. Add bouillon broth and coconut milk to the pot, stirring to combine with puree. Simmer soup for 10 minutes or until heated through, add 1 teaspoon lime juice, and taste for seasoning. Add additional lime juice, salt, and pepper as needed.

While the soup can be served immediately, the flavors come together best after resting for at least a few hours to overnight, making this a great make-ahead soup for a busy day's dinner or a week's worth of lunches.