Curried Butternut Squash Bisque

Curried Butternut Squash Bisque

poniedziałek, 17 lutego 2014

Curried Butternut Squash Bisque

Time: 1 hrs 25 mins

Ingredients

• 2 lbs butternut squash
• 1 medium onion, chopped
• 1 tablespoon extra virgin olive oil
• 2 garlic cloves, minced
• 2 tablespoons gingerroot, grated
• 2 cups cooked chicken, cubed
• 1 (14 ounce) can chicken broth
• 1 (13 1/2 ounce) can light coconut milk
• 1/4 cup water
• 2 -3 teaspoons curry powder
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 2 cups brown rice, cooked
• 1/4 cup fresh cilantro, snipped
• 1/4 cup cashews, chopped

Directions

• 1 Preheat oven to 350 degrees.
• 2 Cut squash in half lengthwise and remove seeds. Arrange cut side down in a 9 x 13 baking dish.
• 3 Bake for 30 minutes. Turn over and bake, covered, for 20-25 minutes.
• 4 When cooled, scoop the pulp into a medium bowl and mash slightly. Set aside.
• 5 In a large saucepan, saute onion in oil for 3-4 minutes.
• 6 Add garlic and ginger and saute for 2 minutes.
• 7 Carefully stir in squash, chicken, broth, coconut milk, water, curry powder, salt and pepper.
• 8 Cook over medium heat until heated through.
• 9 To serve, spoon over rice and sprinkle with cilantro and cashews.