- 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.