Our book group met last night. We read Brave New World Revisited (P.S.) and I have to say, that is the kind of book that book groups were created for. It was so controversial, and thought provoking, and a little disturbing considering it was written in 1932. Of course, many of us had read it in school (my copy was so ragged the pages fell out every time I picked it up), but it was really fun to read it, again, as an adult.
While we had a “meaty” discussion about the book, several in the group don’t eat meat. I think this Thai Curry Butternut Squash Bisque was perfect for the occasion. It was a little bit spicy, and it was warm and comforting on such a dark, cold autumn night.
What great books have you read and discussed lately?
Note: this is not a vegetarian recipe, but the non-meat eaters didn’t mind the chicken stock. If you’d like to keep it vegetarian, simply substitute vegetable stock.
If you like this recipe, you might also like:
- 3 lb. butternut squash
- 2 Tbsp. olive oil
- 2 Tbsp. butter
- 1 onion, chopped
- 2 large carrots, peeled and chopped
- 1/2 large Honeycrisp apple, chopped
- 2 tsp. Thai Red Curry Paste
- 32 oz. good quality chicken stock
- 1-2 chicken bouillon cubes, to taste
- 1/4 cup heavy cream, half&half, or fat-free half&half
- Garnish options: sour cream, cilantro, chopped/roasted hazelnuts, honey drizzle, chopped apple…
- Preheat the oven to 375°F.
- Cut the squash in half, lengthwise, and scoop out all of the seeds. Brush the cut surface with olive oil and place cut-side down onto a foil lined baking sheet. Roast for about one hour, or until the flesh is soft all the way through when poked with a fork. Once cool enough to handle, scoop out three cups of squash and save the rest for another use.
- In a large Dutch oven, heat the olive oil and butter until melted. Add the onion, carrot and apple and cook until tender, about 5 minutes.
- Stir in the Thai red curry paste and cook until fragrant, about 2 minutes.
- Pour in the chicken stock and squash and bring to a boil. Reduce heat to simmer for 1 hour.
- Using a stick blender, puree the soup to the desired texture OR working in batches, blend the soup in a blender.
- Taste the soup and adjust seasoning, as needed (salt, pepper, bouillon cube, curry paste) keeping in mind that the cream will mellow things out, a bit.
- Just prior to serving, stir in the cream. Garnish and enJOY!