Curried squash bisque

Curried Squash Soup

This is my loose interpretation of my cousin Heidi’s recipe, made with leftover butternut squash and what I had on hand (some chicken, dried ginger, onion, garlic, and regular lowfat milk instead of coconut milk, no rice or nuts). It cooked up so quick, and was a wonderful treat for lunch!


2 lb. butternut squash
1 medium onion, chopped (1/2 cup)
1 Tbsp. olive oil
2 cloves garlic, minced
2 Tbsp. grated fresh ginger
2 cups cubed cooked chicken
1 14-oz. can chicken broth
1 13 1/2-oz. can unsweetened coconut milk
1/4 cup water
2 to 3 Tsp. curry powder
1/2 tsp. salt
1/8 tsp. freshly ground black pepper
2 cups hot cooked brown rice
1/4 cup snipped fresh cilantro (or fresh parsley)
1/4 cup chopped cashews

1. Preheat oven to 350 degrees F. Cut squash in half lengthwise, remove and discard seeds. Arrange squash halves, cut sides down, in a 3-quart-rectangular baking dish. Bake for 30 minutes. Turn squash halves cut sides up. Back, covered, 20-25 minutes more or until squash is tender. Cool slightly. Carefully scoop the pulp from squash halves into a medium bowl: discard shells. Mash squash slightly with a potato masher; set aside. (Jack bakes the squash in the microwave. He cuts it in half, scoops out the seeds and stringy bits, cook in the microwave for 20-25 minutes, then he mashes the squash.)

2. In a large saucepan cook onion in hot oil for 3 to 4 minutes or until tender. Add garlic and ginger; cook and stir 1 minute more. Carefully stir in mashed squash, cooked chicken, broth, coconut milk, water, curry powder, salt, and pepper. Cook over medium heat until heated through, stirring occasionally.

3. To serve, spoon hot rice and bisque into bowls. Sprinkle with cilantro and cashews. Makes 5 or 6 servings.

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