Roasted Squash Bisque

From Molly Costanza-Robinson!


2 Tbsp butter
4 med butternet squash (peeled, de-seeded/fibered, cut into 1” cubes)
1 yellow onion, diced
1-1/2 Tbs curry powder + to taste
¼ tsp chili pepper flakes
1 apple, peeled, cored, diced
8-10 cups stock or water
2 tsp salt + to taste
½ tsp orange zest
1 cup unsweetened coconut milk or heavy cream

Preheat oven to 400 °. Use 1 Tbsp butter to grease several cookie sheets. Bake squash until tender, ~25 minutes.

In a heavy-bottomed pot over med-low heat, melt 1 Tbsp butter, cook onion until tender (~ 7 minutes). Add curry and chili pepper flakes, and continue cooking ~3 minutes more.

Raise heat to med, and add squash, apple, broth, and salt. Simmer until squash and apple are very tender (~30-40 minutes).

Stir in orange zest. Remove from heat and let cool slightly.

In batches, puree’ the mixture in blender/food processor.

Return mixture to pot & stir in coconut milk/cream.

Taste, adjust seasoning.