CURRIED BUTTERNUT SQUASH BISQUE

3 cups butternut squash, cubed

1/2 cup onion, diced

1/4 cup celery, diced

1/4 cup carrot, chopped

1 Tbsp vegetable oil

1 tsp minced garlic

1 tsp fresh ginger, minced

2 bay leaves

1 Tbsp curry powder

1/2 tsp cayenne pepper

6 cups chicken stock

2 cans coconut milk

1/2 cup heavy cream

Garnish: 1/2 cup shredded basil leaves, grated lime zest, slightly thickened cream or plain yogurt

 

In a heavy saucepan, heat oil over medium heat. Add onion, carrot, celery, and cook 3-4 minutes. Add curry, cayenne, garlic, ginger. Cook 3-4 minutes. Add butternut and bay leaves. Cover with chicken stock. Bring to a boil, lower heat and simmer 25 minutes or until squash is soft and pliable. Add coconut milk and boil 5 more minutes to marry flavors.

With an immersion blender (or in batches using a regular blender) blend liquid at high speed, adding heavy cream intermittently, until smooth and creamy. Season to taste with salt and pepper.

Strain into warmed soup bowls, garnish and serve with crisped Naan bread or pita toasts.

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