Butternut Squash Bisque with Apple and Thai Curry
The ‘special’ flavor in this soup is Yellow Thai Curry (usually available at Asian Markets). If you cannot find, you can certainly use small amount of Curry Powder.
1 large Butternut Squash
1 medium Onion — Coarsely chopped
1-2 cloves Garlic – Minced
2 tart Apples — Peeled/Coarsely chopped
1 tsp. Yellow Thai Curry (spicey)
4 cups Chicken Broth
1/2 cup dry White Wine (optional)
1/2 cup Heavy Cream
Cut Squash in half lengthwise — Clean out seeds and string. Place cut side down in pan (if desired, add small amount water) — Bake in 350 oven for 45 minutes, or till fully baked. Remove from oven — With large spoon, scoop out Squash into bowl — Set aside.
In large heavy (Dutch Oven) over medium-high heat — Melt Butter; add Onion — Saute for several minutes, add Garlic. Add chopped Apple; add Curry Paste — Saute for 3 or 4 minutes.
Add Chicken Stock and Wine — Bring to simmer. Add baked Squash — Cover and simmer for 10 to 15 minutes.
Remove from heat. Process in batches in Food Processor. Return all to pan – Bring to simmer; stir in heavy Cream. Adjust consistency and flavors — Finally, a light squeeze of Lemon Juice.
Serve with dollop of Creme Fraiche and snipped Chives.