Seasonal: Curried Butternut Squash Bisque

I make this every Fall when squash is in season and around 88 cents a pound. I found this recipe years ago and I believe it to be perfected at this point. Hope it becomes one of your family favorites, too.

Curried Butternut Squash Bisque

2        lb butternut squash
1/2     cup chopped onion

1        tbsp olive oil

2        cloves garlic, minced

2        tbsp grated fresh ginger

2        cups cooked chicken, cubed or shredded

1 3/4  cups chicken broth

1        13.5 oz can coconut milk

1/4     cup water

3        tsp curry powder, or more, to taste

1/2-1  tsp salt

1/8     tsp freshly ground black pepper

2        cups hot cooked brown rice

1/4     cup snipped fresh cilantro

1/4     cup chopped cashews

1. Preheat oven to 350 degree F. Cut squash in half lengthwise; remove and discard seeds. Arrange the squash halves, cut sides down, in a 3-quart rectangular baking dish. Bake for 30 minutes. Turn squash halves cut sides up. Bake, covered, 20 to 25 minutes more or until squash is tender. Let cool slightly. Carefully scoop the pulp from squash halves into a medium bowl; discard shells. Mash squash slightly with a potato masher; set aside.

2. In a large saucepan cook onion in hot oil for 3 to 4 minutes or until tender. Add garlic and ginger; cook and stir 1 minute more. Carefully stir in mashed squash, chicken, broth, coconut milk, water, curry powder, salt, and pepper. Taste and add more salt, if needed. Cook over medium heat until heated through, stirring occasionally.
3. To serve, spoon hot rice and bisque into bowls. Sprinkle with cilantro and cashews. Makes 5 or 6 servings.

----------------------------------------------------------

Everything in this recipe is pretty much "to taste", so don't worry so much about the amounts. Also, the coconut milk can be sweet or unsweet and even cartoned coconut milk such as So Delicious. To make this vegan, sub veggie broth and extra firm tofu for the chicken and broth.