It’s Friday. That means one thing. I’ve got tons of left over veggies from dicing and chopping all week long. There’s only one good thing to do with them. I spread them out on a huge sheet tray, drizzle them with tons of olive oil, smoked sea salt, and fresh cracked black pepper. Then, I roast until they’re tender. I also drizzle a little white balsamic reduction (you can find it in the grocery aisle near the vinegars) or a little white balsamic vinaigrette. Either way, it’s good eating.
I also decided to use up my butternut squash in a super simple curried bisque. It’s soooooooo freaking good. You’ll love it. I will admit, I was inspired to make this after having a curried corn bisque in New Orleans – but, nevertheless, this is delicious.
Curried Butternut Squash Bisque
4 cups of vegetable broth
2 1/2 cups of diced butternut squash
1/2 cup of diced onions
2 garlic cloves, chopped
1 tablespoon of yellow curry powder (the Jamaican kind)
1/2 teaspoon of garlic powder
1/2 teaspoon of dried thyme
1/2 teaspoon of cayenne pepper
1 cup of coconut milk
salt, to taste
To make the bisque, start by heating the vegetable broth in a pot. When it comes to a boil, add in the butternut squash, onions, and garlic. Cook the squash for about 10-15 minutes or until tender. If you find that the pan liquids are getting too dry, just add in a few more swigs of vegetable broth.
Once the squash is tender, season the soup with the curry powder, garlic powder, dried thyme, and cayenne pepper. Taste the soup. Depending upon your brand of vegetable broth, you might need to add in a bit more salt. Do this now. Then, blend the soup using either an immersion blender or a traditional blender. Blend until it’s smooth.
To thin out the soup to your desired thickness, add in the coconut milk. Add as much as you’d like so that you get the thickness of the bisque. Then, to garnish, I just drizzled a bit of olive oil over the bisque and topped it with fried sage leaves.