curried-butternut-squash-bisque-237088.json

{
    "directions": [
        "Preheat oven to 375\u00b0F. Brush cut side of squash with oil; place squash, cut side down, on large rimmed baking sheet. Roast until tender, about 1 hour. Cool slightly. Scoop squash out into large bowl. Measure 3 cups squash (reserve any remaining squash for another use).",
        "Melt butter in large pot over medium-high heat. Add onion, carrots, and apple; saut\u00e9 5 minutes. Add curry paste; stir 2 minutes. Add chicken broth, bay leaves, and 3 cups squash. Bring to boil; reduce heat to medium-low and simmer uncovered 1 hour. Discard bay leaves. Working in batches, puree soup in blender until smooth. Return to same pot. Stir in cream and honey. Season with salt and pepper. Rewarm over medium-high heat.",
        "Divide soup among bowls. Drizzle with sour cream; sprinkle with cilantro."
    ],
    "ingredients": [
        "2 2-pound butternut squash, halved lengthwise, seeded",
        "2 teaspoons olive oil",
        "2 tablespoons (1/4 stick) butter",
        "1 cup chopped onion",
        "1 cup chopped carrots",
        "1/2 cup chopped peeled apple",
        "2 teaspoons Thai red curry paste*",
        "2 14-ounce cans low-salt chicken broth",
        "2 bay leaves",
        "1/4 cup whipping cream",
        "2 tablespoons honey",
        "6 tablespoons sour cream, stirred to loosen",
        "Chopped fresh cilantro",
        "*Available in the Asian foods section of some supermarkets and at Asian markets."
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Soup/Stew",
        "Blender",
        "Dairy",
        "Fruit",
        "Herb",
        "Onion",
        "Vegetable",
        "Roast",
        "Saut\u00e9",
        "Simmer"
    ],
    "title": "Curried Butternut Squash Bisque",
    "url": "http://www.epicurious.com/recipes/food/views/curried-butternut-squash-bisque-237088"
}