Curried Squash and Apple Bisque
This bisque gets its creaminess from the coconut milk and its “weight” from the squash.
Servings Prep Time
8Cups 10Minutes
Cook Time
Servings Prep Time
8Cups 10Minutes
Cook Time
  • 1 Medium OnionPeeled and diced
  • 2lbs Butternut SquashIf frozen, thaw first
  • 2 Small Green ApplePeeled, cored and sliced
  • 1Tbl Curry Powder
  • 1Tsp CuminAdd more as you go, to taste
  • 1c. Unsweetened Apple Cider
  • 3C. Low Sodium Vegetable Broth
  • 1Can Unsweetened Coconut Milk13.66 ounces (approximately)
  • Pinch Cayenne PepperSeriously, just a pinch
  • Salt to taste
  1. Sauté onion in a large saucepan over medium heat for 10 minutes, or until the onion is browned. Add water a tablespoon at a time to keep the onion from sticking to the pan.
  2. Add squash, apples, curry powder, cumin, cider, vegetable broth, coconut milk and cayenne pepper.
  3. Bring to a boil over medium to high heat.
  4. Reduce heat to medium, cover and cook about 20 minutes, or until the squash is tender.
  5. Puree using an immersion blender (stick blender). (See Notes) You could probably use a Vitamix that is intended for making hot soups.
  6. Top with coconut flakes, pepitas, or even the sweet cashew cream in the recipe index.
Recipe Notes

We used frozen organic butternut squash.  You can use fresh, you just need to adjust the recipe to allow for baking, cooling, peeling, cleaning and cutting the squash.

If you don’t have an immersion blender, get one.  It’s safer and easier than transferring it in batches to and from a blender.  You can find them just about anywhere for around $30.  If you have to use a blender, make sure you use one with a glass pitcher and handle very carefully.  Make sure the lid is tight and cover it with a towel.  After you see how easy this is to make, you will want to make it more often and will appreciate the immersion blender. They come in handy for making creamed soups and sauces.

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