Curried Butternut Squash Bisque with Pepper Coulis

Prep Time: 30 minutes - 1 hour | Cook Time: 2 - 3 hours | Serves: 2
Dinner » Soup » American

  

Ingredients:

This is a recipe that I developed last Thanksgiving on a whim. It's a rustic style bisque, not strained, though you can certainly strain it if you like. This serves four as a soup course, or two as a main course with salad or bread. It may seem like a small amount of chile powder, but 1/4 teaspoon gave almost overwhelming heat with the curry powder (Penzey's Majaraja blend). The pinot noir is the beverage of choice tonight, as it will be served with osso buco style chicken thighs.

Curried Butternut Squash Bisque

Ingredients:

1 medium butternut squash
1 medium sweet onion
1 head of garlic
2 14oz cans of Chicken broth
2 tsp curry powder
1/8 tsp chipotle powder
8 oz heavy cream
1/8 tsp nutmeg (to make them go "hmmmm")
Olive oil
Salt and pepper to taste

Roasted Red Pepper Coulis

Ingredients:

1 jar of roasted red peppers, drained
2-3 Tbsp olive oil
Salt and pepper

Blend peppers and olive oil until smooth, add salt and pepper to taste.

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