Thursday, October 6, 2011

Michigan Curry Squash Bisque

Serves: at least 4 (you can always add more squash to thicken, as well as increase all other ingredients to taste)

*Easy to make vegan!*


1 large or 2 small Michigan butternut squash (can mix or substitute with acorn or buttercup

1 cup chopped Michigan apples

1 cup chopped sweet Michigan onions

1 cup chopped Michigan carrots

2 TBS olive oil

1/4 C. "milk" [Michigan Calder Brothers' Dairy Milk or Eden Organic Soy, or any milk substitute]

Curry to taste, at least 1 TBS (I use a Seeds of Change Hot Indian curry in a jar, you can use powder and add cayenne or other local hot peppers to taste as well)

2, 15 oz. cans vegetable broth (or homemade broth leftover from cooking vegetables)

2 Bay leaves

2 TBS Michigan honey

bunch Michigan cilantro or parsley


Bring oven to 350 degrees F

Slice squash in half lengthwise and oil faces
Place squash face down on cookie or baking sheet and bake for one hour
About 10 minutes before squash is done baking:
Chop onion and saute in 1 TBS olive oil over medium heat
Chop apple and carrot and add to onion
Saute onion, apple and carrot combination for 5 minutes
Remove squash and let cool
Stir in curry
pour in vegetable broth
Scoop at least 3 cups squash from skins and add to the pot
Stir all
Add 2 bay leaves
Place lid on top and let simmer one hour
Remove from heat

Remove bay leaves

Blend in batches and return to pot

Add milk and honey

Stir and serve

place sprig cilantro on each serving

ENJOY! Butternut squash (and apples too) is a storage crop making this soup easy to make throughout the cold months!

This recipe was in the A2Yoga Fall newsletter and it was credited: "from the Kitchen of Andrea Ridgard"

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