GINGER BUTTERNUT SQUASH BISQUE
This soup is filling enough for my husband, and it's vegetarian, which I love. The couple who introduced us made it for us on a freezing night and we've been hooked ever since. -Cara McDonald, Winter Park, Colorado
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. Cut squash lengthwise in half; remove and discard seeds. Place squash in a greased shallow roasting pan, cut side down. Roast 40-45 minutes or until squash is tender. Cool slightly., In a large saucepan, heat oil over medium heat. Add carrots and onion; cook and stir until tender. Add garlic, ginger and curry powder; cook and stir 1 minute longer. Add broth; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until carrots are tender. , Scoop flesh from squash; discard skins. Add squash, coconut milk, salt and pepper to carrot mixture; bring just to a boil, stirring occasionally. Remove from heat; cool slightly. Process in batches in a blender until smooth., Return to pan; heat through. Top servings with rice, coconut, peanuts and cilantro.
Nutrition Facts : Calories 386 calories, Fat 21g fat (14g saturated fat), Cholesterol 0 cholesterol, Sodium 749mg sodium, Carbohydrate 48g carbohydrate (10g sugars, Fiber 10g fiber), Protein 7g protein.
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Pheramix
[email protected]This soup is the perfect comfort food. It's warm, creamy, and flavorful. I love to eat it on a cold winter day.
Malcolm Hart
[email protected]I'm a vegetarian and I love this soup. It's a great way to get my daily dose of vegetables.
Wasif Dc
[email protected]I made this soup for a potluck and it was a huge hit! Everyone loved it and asked for the recipe.
Mustansir Sahu
[email protected]This soup was a bit too thick for my taste. I would have preferred it to be a bit more creamy.
Bentley Abbott
[email protected]I'm not a big fan of ginger, but I decided to try this recipe anyway. I'm glad I did because the soup was delicious! The ginger flavor was subtle and it paired perfectly with the butternut squash.
Lacey Brandt
[email protected]I love butternut squash soup, and this recipe is one of my favorites. It's so easy to make and it always turns out delicious.
Clare Mirza
[email protected]I'm allergic to apples, so I substituted them with pears. The soup still turned out great!
MOJA COMEDY
[email protected]I made this soup in a slow cooker and it turned out perfectly. It was so easy to make and it tasted amazing.
Kaileb Rollinson
[email protected]The soup was a bit bland for me. I think I would have liked it more if I had added some more spices.
William Moreno
[email protected]This soup was a bit too spicy for my taste, but I think that's because I used a little too much ginger. Next time I'll use less.
Mudassir Rajpoot
[email protected]I wasn't sure how the ginger and butternut squash flavors would go together, but I was pleasantly surprised. The soup was delicious and I will definitely be making it again.
Wolfy Mc
[email protected]I followed the recipe exactly and the soup turned out great. It was creamy, flavorful, and had a beautiful orange color.
Saad Khan
[email protected]This soup was delicious! I made it for a dinner party and everyone loved it. The ginger and butternut squash flavors paired perfectly together.
Eddytex John
[email protected]I'm not usually a fan of butternut squash soup, but this recipe changed my mind. The ginger and apple added a really nice flavor that made the soup more interesting.
Sr Somun Vi
[email protected]This butternut squash soup was a hit with my family! It was creamy, flavorful, and had just the right amount of spice from the ginger. I also loved the addition of the apple, which gave the soup a touch of sweetness.