Name: Curried Butternut Squash Bisque
Yield: 6 Servings
Ingredients: 2 2-pound butternut squash, halved lengthwise, seeded; 2 teaspoons olive oil; 2 tablespoons (1/4 stick) butter; 1 cup chopped onion; 1 cup chopped carrots; 1/2 cup chopped peeled apple; 2 teaspoons Thai red curry paste; 2 14-ounce cans low-salt chicken broth; 2 bay leaves; 1/4 cup whipping cream; 2 tablespoons honey; 6 tablespoons sour cream, stirred to loosen; Chopped fresh cilantro

Skip to main content

Recipe notes

Back to top