This is my go-to feel good recipe to chase away any cold weather blues. The richness of the coconut milk, warmth of the curry, and the nuttiness of the pistachios come together to form a perfect symphony. A favorite variation of mine is to use pears, which has a sweeter and less tart quality than apples, making this one of my favorite things to make in the Fall. —Experimental Culinary Pursuits
medium butternut squash
salt & pepper, to taste
In This Recipe
Attack the Butternut Squash with purpose, penetrate it’s stubborn outer layers to get into the aromatic earthy inner deliciousness. Then cut into 1 inch cubes
Peel, core and cut the pears into about the same size as butternut squash
Cook the butternut squash in vegetable broth, bringing to a boil until squash is tender.
In small batches, puree the squash & pears along with the vegetable broth in a blender or food processor until smooth.
Transfer the puree back into the pot and stir in coconut milk, curry powder, and some salt & pepper to bring out flavor as needed.
Simmer for 10 minutes until flavors are well integrated
Spoon the bisque into bowls and top with crushed pistachios