Ginger Butternut Squash Bisque Recipe

Name: Ginger Butternut Squash Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium butternut squash (about 3 pounds); 1 tablespoon olive oil; 2 medium carrots, finely chopped; 1 medium onion, chopped; 2 garlic cloves, minced; 2 teaspoons minced fresh gingerroot; 2 teaspoons curry powder; 1 can (14-1/2 ounces) vegetable broth; 1 can (13.66 ounces) coconut milk; 1 teaspoon salt; 1/2 teaspoon pepper; 2 cups hot cooked brown rice; 1/4 cup sweetened shredded coconut, toasted; 1/4 cup salted peanuts, coarsely chopped; 1/4 cup minced fresh cilantro

Servings: persons

1 medium butternut squash (about 3 pounds)
1 tablespoon olive oil
2 medium carrots, finely chopped
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
2 teaspoons curry powder
1 can (14-1/2 ounces) vegetable broth
1 can (13.66 ounces) coconut milk
1 teaspoon salt
1/2 teaspoon pepper
2 cups hot cooked brown rice
1/4 cup sweetened shredded coconut, toasted
1/4 cup salted peanuts, coarsely chopped
1/4 cup minced fresh cilantro

1
Preheat oven to 400u00b0. Cut squash lengthwise in half; remove and discard seeds. Place squash in a greased shallow roasting pan, cut side down. Roast 40-45 minutes or until squash is tender. Cool slightly.
2
In a large saucepan, heat oil over medium heat. Add carrots and onion; cook and stir until tender. Add garlic, ginger and curry powder; cook and stir 1 minute longer. Add broth; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until carrots are tender.
3
Scoop pulp from squash; discard skins. Add squash, coconut milk, salt and pepper to carrot mixture; bring just to a boil, stirring occasionally. Remove from heat; cool slightly. Process in batches in a blender until smooth.
4
Return to pan; heat through. Top servings with rice, coconut, peanuts and cilantro.

732

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 medium butternut squash (about 3 pounds), 1 tablespoon olive oil, 2 medium carrots, finely chopped, 1 medium onion, chopped, and more.

Yes, Ginger Butternut Squash Bisque falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ginger Butternut Squash Bisque

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