Curried Butternut Squash Bisque
As the nights start to get cooler and autumn blankets the Okanagan Valley in warm hues, it’s the perfect time to indulge in comforting soups. Today, we’re excited to share our recipe for Curried Butternut Squash Bisque, a dish that is flavourful, warming and nurtures the body. Join us in exploring the health benefits of butternut squash and the joy of supporting local farmers during the Okanagan’s apple harvest season.
Health Benefits of Butternut Squash
Before we dive into the recipe, let’s take a moment to appreciate the star ingredient: butternut squash. This versatile vegetable is a nutritional powerhouse:
- Rich in Vitamins: Butternut squash is packed with vitamins A, C, and E, supporting your immune system and promoting healthy skin.
- Fibre for Digestion: Its fibre content aids digestion and helps manage blood sugar levels.
- Antioxidant Properties: The vibrant orange color indicates high beta-carotene content, protecting your cells from damage.
- Heart Health: Potassium in butternut squash supports a healthy heart and blood pressure.
- Immune Support: The vitamins and minerals in butternut squash bolster your immune system.
This Curried Bisque combines all the benefits of butternut squash into a nourishing and delicious meal. Whether you’re looking for a main course or a comforting side, we know you’ll love how this comes together!
Curried Butternut Squash Bisque Recipe
Ingredients
- 2 x 2 lbs Butternut Squash (halved and seeded)
- 2 tsp (10ml) Olive Oil
- 2 tbsp (30 ml) Coconut Oil
- 1 cup (250ml) Chopped Onion
- 1 cup (250ml) Chopped Carrots
- 1/2cup (125ml) Chopped and Peeled Honey Crisp Apples
- 1 tbsp (15ml) Thai Red Curry Paste
- 1 tbsp (15ml) Grated Fresh Ginger
- 1tbsp (15ml) Lemongrass Paste
- 3 ½ cups (875ml) Chicken Broth
- 2 Bay Leaves
- ½ cup (150ml) Whipping Cream (try coconut milk for dairy free option)
- 3 tbsp (45ml) Honey
- 6 Tbsp (90ml) Sour Cream (loosen with some cream)
- Chopped Fresh Cilantro
Instructions
- Preheat oven to 350° F
- Brush the cut side of the squash with olive oil; place cut side down onto large, rimmed baking sheet. Roast until tender, about an hour.
- Cool the squash slightly and then scoop squash out into a large bowl. Measure 3 cups of squash. *Keep remaining squash for another use
- Heat coconut oil in a large pot over medium-high heat. Add onion, carrots, apples and sauté for 5 minutes. Add curry paste; stir for 2 minutes.
- Add chicken broth, bay leaves, ginger, lemon grass paste and 3 cups of squash. Bring to a boil; reduce heat to medium-low and simmer uncovered for 1 hour. Discard bay leaves.
- Working in batches, puree soup in a blender until smooth. Return to the pot and stir in cream and honey. Season the soup with salt and pepper.
- Serve warm, drizzle with sour cream and top with cilantro.
Recipe Notes:
- If you’re looking for Honey Crisp Apples, Bella Rosa Orchards is one of our favourite places to find them locally in Kelowna. This family-owned orchard has a great selection of apples and pears, with beautiful orchard views that make for a fun family outing. They are open from August 31 to October 29th this year, with ours of operation from 8:30 am to 5:30 pm.
- The Kelowna Farmers’ and Crafters Market is another great place to find Honey Crisp Apples, carrots, honey, onions and butternut squash this time of year. Everything sold at the Market is grown locally in farms around the Kelowna area. The Outdoor market runs every Saturday & Wednesday, from 8am to 1pm, at the corner of Dilworth and Springfield road – across from Orchard Park Mall. The last Outdoor Main Market is October 28th, but the Indoor Winter Market starts November 4th, running on Saturdays at 9am from Parkinson Recreation Centre.
Resource – Adopted from Arcyler Lodge & Restaurant, Chef Jonathan Joseph
PS: if you love this recipe and are looking for more, be sure to check out this Glowing Vegan Spiced Lentil Soup – a hearty option that’s Vegan, gluten-free, grain-free, nut-free, refined sugar-free, and soy-free!