Curried Squash Bisque

5.0
(2)

Coconut milk flavors the broth in this hearty chicken and squash soup.

R048248
Prep Time:
40 mins
Bake Time:
50 mins
Total Time:
1 hrs 30 mins
Servings:
5

Ingredients

  • 2 pound butternut squash

  • 1 onion, chopped (1/2 cup)

  • 1 tablespoon olive oil

  • 2 cloves garlic, minced

  • 2 tablespoon grated fresh ginger

  • 2 cup cubed cooked chicken

  • 1 14 ounce can chicken broth

  • 1 13.5 ounce can unsweetened coconut milk

  • ¼ cup water

  • 2 - 3 teaspoon curry powder

  • ½ teaspoon salt

  • teaspoon freshly ground black pepper

  • 2 cup hot cooked brown rice

  • ¼ cup snipped fresh cilantro

  • ¼ 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 (per serving)

465 Calories
26g Fat
37g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 465
% Daily Value *
Total Fat 26g 33%
Saturated Fat 15g 75%
Cholesterol 50mg 17%
Sodium 684mg 30%
Total Carbohydrate 37g 13%
Total Sugars 4g
Protein 24g
Vitamin C 18.9mg 95%
Calcium 70.7mg 5%
Iron 3.2mg 18%
Potassium 725mg 15%
Folate, total 44.4mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.6mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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