SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)
« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.
This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Curried Squash Bisque

Makes: 5 to 6 servings
Prep 40 mins Bake 350°F 50 mins
Curried Squash Bisque
Ingredients
  • 2 pounds  butternut squash
  • 1 onion, chopped (1/2 cup)
  • 1 tablespoon  olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons  grated fresh ginger
  • 2 cups  cubed cooked chicken
  • 1 14 ounce can chicken broth
  • 1 13 1/2ounce can unsweetened coconut milk
  • 1/4 cup  water
  • 2 - 3 teaspoons  curry powder
  • 1/2 teaspoon  salt
  • 1/8 teaspoon  freshly ground black pepper
  • 2 cups  hot cooked brown rice
  • 1/4 cup  snipped fresh cilantro
  • 1/4 cup  chopped cashews
Directions

1. Preheat oven to 350 degree F. Cut squash in half lengthwise; remove and discard seeds. Arrange the squash halves, cut sides down, in a 3-quart rectangular baking dish. Bake for 30 minutes. Turn squash halves cut sides up. Bake, covered, 20 to 25 minutes more or until squash is tender. Let cool slightly. Carefully scoop the pulp from squash halves into a medium bowl; discard shells. Mash squash slightly with a potato masher; set aside.

2. In a large saucepan cook onion in hot oil for 3 to 4 minutes or until tender. Add garlic and ginger; cook and stir 1 minute more. Carefully stir in mashed squash, chicken, broth, coconut milk, water, curry powder, salt, and pepper. Cook over medium heat until heated through, stirring occasionally.

3. To serve, spoon hot rice and bisque into bowls. Sprinkle with cilantro and cashews. Makes 5 or 6 servings.

Nutrition Facts (Curried Squash Bisque)
  • Servings Per Recipe 5,
  • cal. (kcal) 465,
  • Fat, total (g) 26,
  • chol. (mg) 50,
  • sat. fat (g) 15,
  • carb. (g) 37,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 4,
  • sugar (g) 4,
  • pro. (g) 24,
  • vit. A (IU) 5005,
  • vit. C (mg) 19,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 8,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (µg) 44,
  • Cobalamin (Vit. B12) (µg) 0,
  • sodium (mg) 684,
  • Potassium (mg) 725,
  • calcium (mg) 71,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe

bhg
www.bhg.com © Copyright 2013, Meredith Corporation. All Rights Reserved.