Curried Florida Squash Bisque
The following recipe incorporates the following colors: Yellow-Orange.
- Ingredients
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Amount Ingredient 4 tablespoons unsalted butter 1 large onion, coarsely chopped 1 tablespoon finely chopped garlic 1 tablespoon curry powder 2 pounds Florida yellow squash or zucchini, (or any combination of both) cut into 1-inch rounds 3 cups low-sodium vegetable broth 1 1/2 cups low fat buttermilk 1 cup low fat half-and-half Kosher salt and freshly ground pepper to taste 1/4 cup cilantro, finely chopped - Preparation
- Melt butter in a large saucepan. Stir in the onion and garlic, cover and cook over low heat, stirring occasionally, until softened, about 15 minutes. Add the curry powder and stir over moderate heat for 1 minute. Stir in squash, add vegetable stock and simmer over moderate heat until the squash is soft, about 25 minutes. Puree the soup in batches in a blender or food processor. Pour soup into a clean saucepan and stir in the buttermilk and half-and-half. Adjust seasoning with salt and pepper and simmer slowly until heated through. Serve in shallow bowls and garnish with the cilantro.
- Yield
- 6 servings
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