Autumn Coconut Curry Bisque
I really hate summer; specifically, I really hate THIS summer. So when I got another acorn squash in my CSA this week, I decided to say eff off in the best way possible. Make soup! Not just any soup, but a creamy thick warm bisque. IN YOUR FACE, SUCKASS SUMMER!
Autumn Coconut Curry Bisque
What you need:
- 3 cups chicken stock
- 1 acorn squash, peeled and diced (here’s a refresher on how to do it easily)
- 6-7 carrots, peeled and diced
- 1 tbsp rosemary
- 1 garlic clove, minced
- 1 small onion, chopped
- heads/leaves of celery, chopped
- 2 tbsp butter
- 1 can coconut milk
- 1 tbsp curry powder
- 1/2 tsp. allspice
- 1/2 tsp. salt (add more to your taste)
- 1/2 tsp. nutmeg
What you do:
- In a saucepan, melt the butter and saute the onions and celery on medium until translucent.
- In a crockpot, add in chicken stock, carrots, squash, garlic, fresh rosemary and the sauteed onions and celery.
- Cook on high for 4-6 hours. (of if you’re not going to be home, put it on low for 8-10)
- Add in spices, salt, and coconut milk and let cook an additional hour or so.
- Either use an immersion blender to blend all together or pour into food processor/blender.
- That’s it!!
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….Leaving work to go make this NOW!
You are crazy, lady! I like it!
While I'm enjoying summer immensely (I moved from Texas to northeast Ohio five years ago and positively LOATHE winter), all I can say about this recipe is, oh MY.
Now I want an acorn squash. Bet it would by lovely with butternut squash, too.
Perfection! I was just wondering what to do with my lone lonely can of coconut milk other than the usual Caldereta I make with it. xo
So, you know what would have been really helpful while I was making this? If I, you know, READ PAST THE INGREDIANT LIST.
I might have then saved myself from just tossing *everything* [except the butter]into the crockpot from the get-go and going "See you in 4 hours!" DOH
Oh well. It's done now – I'll let you know how the slackers method of this meal works out :)
Honestly Liz, I think it will be fine. I always keep a bad of what I call "soup fixins" in the freezer – onions and the leafy heads of celery I've used from the stalk to eat – and always saute them in butter first when making a soup. I think it helps bring out some of the flavor.
But since it's going in a crockpot, I don't think you'll notice too much difference. Let me know how you like it.
If I hadn't already washed my peeler, I'd totally throw in a small sweet potato that's been sitting around. Shoot! Next time :D
I'm going to make a run out for the acorn squash and coconut milk and make this tomorrow. I have everything else sitting around with no real plan for it and now I do have a plan! Yum.
I'm making this as I type this. Instead of peeling and dicing the squash, I put it in the oven and scooped out the insides. I'll let you know how it tastes tomorrow. Thanks for another fun recipe to try.
Beautiful…I have three acorn squashes, and didn't know what I was gonna do with them! Now I know!
Ok, so with a few changes to accomodate what I actually had in the house:
Added in :
- Half a sweet potato
- some left over mashed cauliflower (make this, it's so good: steam two heads of cauliflower. Throw in a blend w/minced garlic, butter if you want it. Blend. Done! NOM). Anyway, threw some in the crock pot as I knew it'd blend up with the rest and add some thickness.
- Added in some curry paste for extra kick
NOM NOM NOM NOM
Yum! I made this for dinner tonight!:) Thanks.
This looks so good. Because of the high sodium in virtually every soup (and tastelessness of those with lower sodium) I am going to be making and freezing large batches of soup for the winter. My high blood pressure thanks you.
I am making this for dinner tonight. Perfect on a fall day like today. Super easy too!