Curried Butternut Squash Bisque

Recipe provided by: Taste of Nova Scotia


2 2-lb (450g) butternut squash halved-length wise, seeded
2 tsp (10ml) canola
2 tbsp (30ml) coconut oil
1 cup (250ml) chopped onion
1 cup (250ml) chopped carrots
1/2 cup (125ml) chopped, peeled honey crisp apples
1 tbsp (15ml) Thai red curry paste
1 tbsp (15ml) grated fresh ginger


  1. Preheat oven to 350°F (177°C).
  2. Brush cut side of squash with canola oil; place squash, cut side down, on large rimmed baking sheet. Roast until tender, about 1 hour.
  3. Cool the squash slightly and then scoop squash out into a large bowl. Measure 3 cups squash (reserve any remaining squash for another use).
  4. Heat coconut oil in large pot over medium-high heat. Add onion, carrots, and apple; sauté 5 minutes. Add curry paste; stir 2 minutes.
  5. Add chicken broth, bay leaves, ginger, lemongrass paste and 3 cups squash. Bring to boil; reduce heat to medium-low and simmer uncovered 1 hour. Discard bay leaves.
  6. Working in batches, purée soup in a blender until smooth. Return to same pot. Stir in cream and honey. Season the soup with salt and pepper.
  7. When ready to serve rewarm the soup over medium-high heat. Divide soup among bowls. Drizzle with sour cream; and garnish with cilantro and julienned ginger.

Serves 4-6