Curried Butternut Squash Bisque

Curried Butternut Squash Bisque… 

another WFPB soup favorite that I look forward to making, as the weather starts to chill and the leaves change.

As a side note, am I the only one who likes food that their family won’t eat?!  Most of family does not like soup (Sunny Sweet Potato Soup being the rare exception), and in fact, they are not overly fond of legumes, lentils and many vegetables.

I like to eat a variety of food and I do NOT enjoy cooking multiple meals each night.  Over the years, I have created a lot of strategies to work around eating differently than my family, much of which focus on food prep and batch cooking.

When it comes to soup, I typically make a pot in my pressure cooker and then whatever I am not going to eat right away gets ladled into wide mouth 2-cup canning jars. These are stored in my freezer and take them out to defrost, as needed.  Each jar is one serving. This way, I get to enjoy a variety of soup each week, but only prep and cook once!  (Love this idea?  Try my Sunny Sweet Potato Soup).

Curried Butternut Squash Bisque

Yield: 6 servings

Allergy friendly for: dairy-free, gluten-free, soy-free, nut-free

Ingredients

• 2 2-pound butternut squash
• 1 cup chopped onion
• 2 medium carrots, diced (1 cup)
• 1/2 cup apple, peeled and chopped
• 2 teaspoons Thai red curry paste
• 4 cups low-sodium vegetable broth
• 2 bay leaves
• 2 tablespoons honey
• 3 cups vegetable stock (add at end)

Method (Pressure Cooker)

Roast squash

• Preheat oven to 375 degrees F.  
• Cut squash lengthwise and remove seeds.
• Place cut side of squash down on large baking sheet that has been lined with parchment paper 
• Roast until tender, about 1 hour. 
• Cool slightly and then scoop out and measure 3 cups squash.

Prepare and Cook Soup

• Set pressure cooker to sauté
• Add onion, carrots and apple and sauté in small amount of water until vegetables soften (about 5 minutes).
• Stir in curry paste and cook for 1 additional minute.
• Add broth, bay leaves and squash.
• Cook on high pressure for 15 minutes (on Instant Pot choose soup/stew), natural release
• Discard by leaves and puree in pot using an immersion blender
• Stir in honey and serve.

*adapted from from a recipe shared by a friend, original source unknown

Kristina is a registered nurse and National Board Certified Health Coach. She is trained in behavior modification and partners with clients to take control of their health, feel their best, and reduce their risk of chronic disease, through lifestyle behavior change coaching.

Kristina is passionate about empowering people to live full, healthy lives, believes everyone has the capacity for positive change and loves helping clients find that capacity within themselves. Using a gentle and collaborative whole-person approach, she helps clients shift beyond what they think is possible, bridging the gap from where they are to where they want to be.