CURRIED SQUASH BISQUE

Name: CURRIED SQUASH BISQUE Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 12
Ingredients: 4 cup cubes Butternut Squash; 6 serving Large Cooked Sweet Onion (by DIGITALSHADOW); 4 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil; 4 serving Pacific Natural Foods Organic Low Sodium Chicken Broth 1 cup; 16 tbsp Heavy Whipping Cream; 0.5 tbsp Curry powder; 1 tsp. of Italian spice; 2 Tbsp. Roasted garlic and pepper spice 2 Tbsp. dried Basil parsley; 1/2 tsp. of granulated dried garlic; 2 tsp. apple cider vinegar ORGANIC ONLY

Minutes to Prepare: 30
Minutes to Cook: 30

Number of Servings: 12

Ingredients

4 cup, cubes Butternut Squash 6 serving Large Cooked Sweet Onion (by DIGITALSHADOW) 4 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil 4 serving Pacific Natural Foods Organic Low Sodium Chicken Broth, 1 cup 16 tbsp Heavy Whipping Cream 0.5 tbsp Curry powder 1 tsp. of Italian spice2 Tbsp. Roasted garlic and pepper spice, 2 Tbsp. dried Basil, parsley1/2 tsp. of granulated dried garlic 2 tsp. apple cider vinegar ORGANIC ONLY

Directions

CUT SQUASH IN HALF LENGTHWISE AND BAKE AT 425 DEGREE FIR 40 MIN (ABOUT 1.5 TO 2 LBS) PEEL AND CUBE. DICE THE ONION AND CARAMELIZE AT A LOW TEMP. FOR 10-15 MINUTES UNTIL IT IS CARAMELIZED. PLACE ALL OF THE DRIED SPICES IN THE DUTCH OVEN AND STIR SO THEY ARE TOASTED. DEGLAZE THE PAN WITH APPLE CIDER VINEGAR. ADD THE SQUASH AND CKN. BROTH AND SALT TO TAST ABOUT 1/2 TO 1 TBSP. OF HIMALAYAN SALT, TO TASTE. SIMMER FOR 15 MN. REMOVE FROM HEAT AND ADD CREAM.

Serving Size: oo

Number of Servings: 12

Recipe submitted by SparkPeople user GRAMMIEGIRL1.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving