Curried Creamy Butternut Bisque Recipes

Steps:

• 1. Prepare the butternut by either microwaving or on stove top. For microwave, cut in half lengthwise, scoop out seed and pulp. Place face down in microwave safe casserole with a couple of tablespoons of water, cover with plastic wrap, and microwave until tender. (Time depends on microwave and size/thickness of squash), Let cool to avoid burns, and then scoop the meat/pulp out of the skin into a bowl when needed. For Stove top, prepare as for microwave, but peel outer skin,(careful, the skin is tough and slippery. Don't cut yourself.) cut into cubes and cook in saucepan until tender. Drain well.
• 2. For either method, coarsely mash the pulp until about 2/3 to 3/4 is smooth and there are still small chunks of squash in with the mashed pulp. Set Aside
• 3. In a med saucepan over med high heat, melt butter and stir in flour to make a roux. Stir and cook for about a minute or two to avoid raw flour taste. Add white part of green onions, milk, cream, seasoned salt and pepper. Stir over medium heat until thickened, whisk in curry powder and hot sauce.
• 4. Add mashed squash to cream sauce, stir well and adjust seasonings. Add more curry powder if desired, salt and pepper. Heat to serving temperature, do not boil.
• 5. To serve, whip a small amount (1/4 to 1/3 cup) of whipping cream to very soft peaks (DO NOT ADD SUGAR). Swirl a small spoonful of whipped cream through the soup, sprinkle with chopped green onion tops (Or chives) and serve with a lemon wedge on the side of the bowl to squeeze over just before eating. Or use a small dollop of cream and a sprinkle of curry powder on top.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place squash onto a baking sheet cut-side down.
• Bake squash in preheated oven until the skin loosens from the flesh, about 40 minutes.
• Heat olive oil in a 5-quart stockpot over medium-high heat. Cook and stir onion and garlic in hot oil until the onion is translucent, 5 to 7 minutes. Add vegetable stock, curry sauce, and apples to the stockpot; bring to a simmer, stirring frequently. Reduce heat to medium-low.
• Cut squash into 1-inch cubes; add to the stockpot. Bring the mixture again to a simmer, place a cover on the pot, and cook, stirring once every 15 minutes, until the squash is tender and breaks apart easily when stirred, about 2 hours.
• Remove pot from heat and blend soup with an immersion blender until completely pureed. Pour coconut cream into the soup; continue blending until creamy. Top each serving with toasted pine nuts and a couple of leaves of cilantro.

Steps:

• Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender.
• Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
• In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.

Steps:

• Preheat oven to 375°F
• Brush cut side of squash with oil; place squash, cut side down, on large rimmed baking sheet.
• Roast until tender, about 1 hour.
• Cool slightly and scoop squash out into large bowl.
• Measure 3 cups squash (reserve any remaining squash for another use).
• Melt butter in large pot over medium-high heat.
• Add onion, carrots, and apple, saute 5 minutes.
• Add curry paste; stir 2 minutes.
• Add chicken broth, bay leaves, and 3 cups squash.
• Bring to boil; reduce heat to medium-low and simmer uncovered 1 hour.
• Discard bay leaves.
• Working in batches, puree soup in blender until smooth.
• Return to same pot.
• Stir in cream and honey.
• Season with salt and pepper.
• Rewarm over medium-high heat.
• Divide soup among bowls. Drizzle with sour cream; sprinkle with cilantro.

Steps:

• Peel shrimp, and devein, if desired. Set aside.
• Melt butter in a 4-quart heavy saucepan over medium-high heat; add onion, and sauté 7 to 8 minutes or until tender. Reduce heat to medium; add squash, and cook, stirring occasionally, 15 minutes or until tender.
• Add 1 can broth, shrimp, curry, and thyme, and cook 2 to 3 minutes or just until shrimp turn pink. Let cool slightly.
• Process mixture in a blender or food processor until smooth, stopping to scrape down sides.
• Return mixture to saucepan; add remaining broth, and bring to a boil. Stir in 1 cup whipping cream, salt, and pepper; reduce heat to low, and simmer 5 minutes. Garnish, if desired.