Curried Butternut Squash and Apple Bisque

https://www.allrecipes.com/recipe/234770/curried-butternut-squash-and-apple-bisque/



Curried Butternut Squash and Apple Bisque
Ingredients
  • 2 butternut squash, halved lengthwise and seeded

  • olive oil

  • 2 sweet onions (such as Vidalia®), diced

  • 6 cloves garlic, minced

  • 2 quarts vegetable stock

  • 1 (8.4 ounce) package medium-hot curry sauce (such as S&B® Golden Curry)

  • 2 Granny Smith apples, cored and diced

  • 2 (14 ounce) cans unsweetened coconut cream

  • ¼ cup toasted pine nuts, or to taste

  • 16 fresh cilantro leaves, or to taste

Instructions
    1. Preheat oven to 350 degrees F (175 degrees C).

    2. Place squash onto a baking sheet cut-side down.

    3. Bake squash in preheated oven until the skin loosens from the flesh, about 40 minutes.

    4. Heat olive oil in a 5-quart stockpot over medium-high heat. Cook and stir onion and garlic in hot oil until the onion is translucent, 5 to 7 minutes. Add vegetable stock, curry sauce, and apples to the stockpot; bring to a simmer, stirring frequently. Reduce heat to medium-low.

    5. Cut squash into 1-inch cubes; add to the stockpot. Bring the mixture again to a simmer, place a cover on the pot, and cook, stirring once every 15 minutes, until the squash is tender and breaks apart easily when stirred, about 2 hours.

    6. Remove pot from heat and blend soup with an immersion blender until completely pureed. Pour coconut cream into the soup; continue blending until creamy. Top each serving with toasted pine nuts and a couple of leaves of cilantro.

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