Curried Squash Bisque

Made a delicious curried squash bisque last night. Stashed most of it away in the freezer in handy one cup servings ... this will go sooo nice for a light lunch paired with a half sandwich! It was really yummy and I'll definitely keep this recipe around for more.

Curried Squash Bisque

Ingredients

• 3 cups squash puree ( I didn't have 3 cups so I used 2c squash puree and 1c pumpkin puree)
• 1 onion, rough chopped
• 1 large carrot, rough chopped
• 1 apple, peeled and rough chopped
• 2Tbsp butter
• 2 tsp Thai red curry paste (I used a little more, it was fairly mild in the soup)
• 2 cloves Garlic, rough chopped
• 15 oz chicken broth, no salt (I used my home made stock)
• 2 bay leaves, whole
• 1/4 cup whipping cream (could prolly use less fat cream without any discernable difference in taste, I'll have to experiment)
• 2 Tbsp honey

Directions:

1. Saute onions, carrots and apple in butter for 5 minutes over medium heat.
2. Add curry paste and garlic and cook another 2 minutes or so
3. Add stock, puree (actually doesn't HAVE to be puree, I just had some already prepped in my freezer, you could sub in frozen squash or fresh or even fresh roasted, this will all be eventually pureed anyway) and bay leaves, bring to boil, reduce heat and simmer for about an hour. May add water as needed if it gets too thick
4. Remove bay leaves and puree soup either with an immersion blender or in batches in a food processor/blender and return to pot
5. Add honey and cream. stir to blend.

May garnish with some sour cream or cilantro if desired, but I didn't

Overall calories are approximately 141 with about 2g of fiber for a cup serving. This recipe makes about 8 cups.

Complete nutritional analysis for recipe as written can be found here :

http://www.livestrong.com/recipes/curried-butternut-squash-bisque/

IA