Butternut Squash Curry Bisque

My favorite Fall Recipe!

M-State Curry Squash Bisque
(easiest to find all MI/MT ingredients in October and November)
from the Kitchen of Andrea Bachman
Serves: at least 4 (you can always add more squash to thicken, as well as increase all other ingredient to taste)
*Easy to make vegan!*
Ingredients
  • 1 large or 2 small local butternut squash (can mix or substitute with acron or buttercup
  • 1 cup chopped local apples (Ayurveda recommends leaving fruit separate, so you could substitute with extra carrots and add some cinnamon, or just eat occasionally, and if you have good digestive strength)
  • 1 cup chopped sweet local onions
  • 1 cup chopped local carrots
  • 2 TBS olive oil
  • 1/4 C. “milk” [Raw, organic, whole milk is best, Michigan Calder Brothers’ Dairy Milk, Montana Kalispell Kreamery Whole Milk or Eden Organic Soy, or any milk substitute]
  • Curry to taste, at least 1 TBS (Make your own by combining and grinding equal parts coriander, cumin, fennel, mustard, fenugreek, cardamom, poppy seeds, cinnamon, ginger, turmeric and 1/3 the amount of any one of the other spices, cloves –“Chef Johnny’s Korma Power, Eat, Taste, Heal, p. 229)
  • 2, 15 oz. cans organic vegetable broth (or homemade broth leftover from cooking vegetables)
  • 2 Bay leaves
  • 2 TBS local honey
  • bunch local cilantro or parsley
Directions
  • Bring oven to 350 degrees F
  • Slice squash in half lengthwise and oil faces
  • Place squash face down on cookie or baking sheet and bake for one hour
About 10 minutes before squash is done baking:
  • Chop onion and saute in 1 TBS ghee (or sesame oil) over medium heat
  • Chop apple and carrot and add to onion
  • Saute onion, apple and carrot combination for 5 minutes
  • Remove squash and let cool
  • Stir in curry
  • pour in vegetable broth
  • Scoop at least 3 cups squash from skins and add to the pot
  • Stir all
  • Add 2 bay leaves
  • Place lid on top and let simmer one hour
  • Remove from heat
  • Remove bay leaves
  • Blend in batches and return to pot
  • Add milk and honey when soup cooled to eating temperature
  • Stir and serve
  • place spring cilantro on each serving

ENJOY!  Butternut squash (apples & onions too) is a storage crop making this soup easy to make throughout the cold months!

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