Author Notes
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
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Ingredients
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1
medium butternut squash
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2
pears
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4 cups
vegetable broth
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14 ounces
coconut milk
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1-2 tablespoons
curry powder
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1 handful
crushed pistachios
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1-2 dashes
salt & pepper, to taste
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1 tablespoon
chili powder
Directions
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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
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Peel, core and cut the pears into about the same size as butternut squash
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Cook the butternut squash in vegetable broth, bringing to a boil until squash is tender.
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In small batches, puree the squash & pears along with the vegetable broth in a blender or food processor until smooth.
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Transfer the puree back into the pot and stir in coconut milk, curry powder, and some salt & pepper to bring out flavor as needed.
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Simmer for 10 minutes until flavors are well integrated
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Spoon the bisque into bowls and top with crushed pistachios
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Fill up your tummy with steamy goodness
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