Curried Butternut Squash and Apple Bisque

Name: Curried Butternut Squash and Apple Bisque
Total time: 195
Yield: 8
Ingredients: 2 butternut squash, halved lengthwise and seeded; olive oil; 2 sweet onions (such as Vidalia®), diced; 6 cloves garlic, minced; 2 quarts vegetable stock; 1 (8.4 ounce) package medium-hot curry sauce (such as S&B® Golden Curry); 2 Granny Smith apples, cored and diced; 2 (14 ounce) cans unsweetened coconut cream; ¼ cup toasted pine nuts, or to taste; 16 fresh cilantro leaves, or to taste

Recipe by Gregg Bracke from allrecipes.com

Dessert 3 Hr. 15 Mins.

Ingredients

8 servings

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2 butternut squash, halved lengthwise and seeded
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olive oil
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2 sweet onions (such as Vidalia®), diced
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6 cloves garlic, minced
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2 quarts vegetable stock

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1 (8.4 ounce) package medium-hot curry sauce (such as S&B® Golden Curry)
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2 Granny Smith apples, cored and diced
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2 (14 ounce) cans unsweetened coconut cream
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¼ cup toasted pine nuts, or to taste
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16 fresh cilantro leaves, or to taste

Instructions

Preheat oven to 350 degrees F (175 degrees C).
Place squash onto a baking sheet cut-side down.
Bake squash in preheated oven until the skin loosens from the flesh, about 40 minutes.
Heat olive oil in a 5-quart stockpot over medium-high heat. Cook and stir onion and garlic in hot oil until the onion is translucent, 5 to 7 minutes. Add vegetable stock, curry sauce, and apples to the stockpot; bring to a simmer, stirring frequently. Reduce heat to medium-low.
Cut squash into 1-inch cubes; add to the stockpot. Bring the mixture again to a simmer, place a cover on the pot, and cook, stirring once every 15 minutes, until the squash is tender and breaks apart easily when stirred, about 2 hours.
Remove pot from heat and blend soup with an immersion blender until completely pureed. Pour coconut cream into the soup; continue blending until creamy. Top each serving with toasted pine nuts and a couple of leaves of cilantro.