A fall favorite at our Marigold Lodge, this Curried Butternut Squash Bisque recipe from chef David McClimans is a savory starter any time of the year.
Curried Butternut Squash Bisque
3 pounds butternut squash, peeled and cut into 2-inch pieces
1 quart chicken stock or broth
1 medium onion, chopped
2 cups heavy whipped cream
1 tablespoon yellow curry paste
1 tablespoon olive oil
In a large, heavy bottom stock pot, sauté onions and curry paste in the olive oil. Combine squash and chicken stock in a 4-quart sauce pan and bring to a boil. Turn heat down and simmer for 35 to 45 minutes or until squash is tender. Let it cool for about one hour and place in the blender and puree until smooth. Pour back in the stock pot, add cream, and bring back to a boil. Reduce heat and simmer for an additional 20 minutes. Add salt and pepper to taste.
Watch for another recipe from Marigold Lodge next week!