Spice-scented Butternut Squash and Apple Bisque

Spice-scented Butternut Squash and Apple Bisque

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  • Each serving
  • 180 cal
  • 13g fat (5g sat)
  • 25mg chol
  • 320mg sodium
  • 17g carb
  • 4g fiber
  • 2g protein


  • 1 butternut squash, about 1 1/2 pounds
  • 3 tablespoons olive oil
  • 2 apples, diced
  • 1 medium shallot, peeled and chopped
  • 1 teaspoon curry powder
  • 4 cups vegetable or chicken broth
  • 1 cup cream
  • Salt and freshly ground pepper to taste
  • Coconut milk for drizzling (optional)
  • Apple Coriander Chutney


Preheat oven to 350° F. Cut the squash into several sections and roast in the oven for 30 to 40 minutes, or until a knife inserts easily into the flesh. Cool slightly, then scoop out the soft flesh, removing any seeds, and chop into small chunks. (You should have about 2 cups.) You may refrigerate the cooked squash for up to 3 days.

In a heavy pot, heat the oil and sauté the apples and shallot until the shallot is soft. Stir in the curry blend and cook for about 1 minute. Add the squash, the broth and cream and season with salt and pepper.

Heat the soup over medium-low heat for about 10 minutes, stirring occasionally, until warm. For a more elegant presentation, cool the bisque slightly and puree it in batches in a food processor until smooth.

Ladle the soup into serving bowls, drizzle with coconut milk if using and top with the Apple Coriander Chutney.

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