Wednesday, November 9, 2011

Curried Butternut Bisque

I love this recipe because it is uses a lot of free exchanges. You can read more about it in my original post about butternut squash. In the meantime you must try this cold weather escape.

It's weird to look back and see how much I trouble I had with butternut squash, and compare it to how much I crave it now.

Curried Butternut Bisque
1 cup leftover roasted butternut squash
1 cup water
1 tsp chicken boullion powder
2 tbs shredded unsweetened coconut flake
3 tsp chopped ginger from the jar
1/2 tbs curry
2 tsp cumin
1 tsp olive oil
Combine leftover squash and water in a blender. I used the Magic Bullet and it was indeed magical. Blend until it resembles baby food and there are no visible chunks. Heat the ginger and coconut in olive oil in a small sauce pan for a few minutes. Pour in the squash blend. Add boullion, curry, cumin and stir until heated through.

Serve with 1 tbs fat free sour cream (free exchange) and enjoy.

What other ways do you enjoy butternut squash?


  1. this looks so yummy! :)

    hopping over from katherines corner blog hop :)

  2. I'm not very creative with my cooking, so it is always fun to see what "real" cooks do!
    I am blog hopping from Katherine's Corner. Growing Old With Grace Hugs, GraceinAZ


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