Roasted Butternut Curry Bisque

Wow, it's been awhile! But never fear Internet, I'm still here, and still doing some cooking. So as a "back to blogging" treat, you get a recipe created from my very own brain! I've made this type of soup/sauce before, and figured it was high time to get it written down. This is terrific as a soup, but my favorite way to eat it is as a sauce for cheese tortellini. So with the dulcet tones of Golden Girls playing in the background, here we go!

Roasted Butternut Curry Bisque

Ingredients
2 medium sized butternut squash, peeled and cubed
3 Tblspn olive oil
Curry powder to taste
1/4 cup brown sugar
1 head of garlic, peeled and cloves separated
Salt and pepper to taste
2 Tblspn butter
1 large onion
1/8 cup brown sugar
2 cups half and half
1/2-1 cup chicken stock

Directions
1) Toss the butternut squash, olive oil, curry powder, 1/4 cup brown sugar, garlic and salt/pepper in a large bowl until evenly coated. Pour onto a greased roasting pan and roast @ 425 degrees for 30-40 minutes.

2) When veggies have ~ 20 minutes left, heat butter in medium sized pot, and saute onion until translucent (about 5-7 minutes). Add 1/8 cup brown sugar and cook for 1-2 min. When the veggies are done, dump the onion mixture on that pan, freeing up your pot for the upcoming puree.

3) In a food processor, puree the squash mixture, onion mixture and half and half, and pour into the pan, heating on low. This is usually done best in batches, and you want the mixture really smooth. Add chicken broth as needed to get the desired consistency. Serve immediately.


This is a super forgiving recipe, so change it up as you wish! Don't like curry? Skip it! You can also skip the brown sugar and go in a more savory direction with more garlic, or seasonings of your choice. And the amount of ingredients are suggestions, and can easily be changed for your tastes/what you have on on hand. There are no mistakes with this recipe, just happy accidents. 😁