The recipe is a combination of recipes and techniques that bring out the flavor of the squash and the smooth, silky texture of a bisque. Altogether, a success!
1 large butternut squash
2 T butter
1 large onion, chopped
3 carrots, peeled & chopped
2 apples, peeled, cored & chopped
1 tsp green curry paste
4 -6 cups chicken broth
2 tsp honey (optional)
Preheat oven to 400.
Wash the squash and then slice it in half down the length. Place on greased baking sheet, cut side down and roast for 45 minutes until cooked and soft. Allow to cool for 15 minutes. Scoop out seeds and then remove cooked flesh from skin.
While squash is cooling, melt butter in a large soup pot.
Add onion, apple and carrot. Cook 8 minutes until the vegetables soften.
Stir in curry paste and cook for 4 minutes.
Stir in cooked squash and then add enough chicken broth to create a loose soup.
Season with salt and pepper and cook an additional 5 minutes.
Puree soup with an immersion blender (or regular blender or food processor).
Taste and season with additional salt & pepper. If needed, add the honey, unless the soup is sweet.