Curried Squash Bisque

By tjm01

Ingredients

• 2 lb. butternut squash
• 1 medium onion, chopped (1/2 cup)
• 1 Tbsp. olive oil
• 2 cloves garlic, minced
• 2 Tbsp. grated fresh ginger
• 2 cups cubed cooked chicken
• 1 (14 oz) can chicken broth
• 1 (13 1/2 oz) can unsweetened coconut milk
• 1/4 cup water
• 2-3 tsp. curry powder
• 1/2 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 2 cups hot cooked brown rice
• 1/4 cup snipped fresh cilantro
• 1/4 cup chopped cashews

Details

Servings 5

Preparation

Step 1

Preheat oven to 350 degrees. Cut squash in half length-wise; remove and discard seeds. Arrange squash halves, cut sides down, in a 3-quart-rectangular baking dish. Bake for 30 minutes. Turn squash halves cut sides up. Bake uncovered, 20-25 minutes more or until squash is tender. Cool slightly. Carefully scoop the pulp from squash halves into a medium bowl; discard shells. Mash squash slightly with a potato masher; set aside.
In a large saucepan cook onion in hot oil for 3-4 minutes or until tender. Add garlic & ginger; cook and stir 1 minute more. Carefully stir in mashed squash, cooked chicken, broth, coconut milk, water, curry powder, salt and pepper. Cook over medium heat until heat through, stirring occasionally. To serve, spoon hot rice and bisque into bowls. Sprinkle with cilantro and cashews.