Ginger Butternut Squash Bisque Recipe

Prep Time: 25 Minutes
Bake Time: 40 Minutes + Cooling
Makes: 6 Servings

Ingredients: 
- 1 Medium Butternut Squash (About 3 lbs)
- 1 Tbsp. of Olive Oil
- 2 Medium Carrots: Finely Chopped
- 1 Medium Onion: Chopped
- 2 Garlic Cloves: Minced
- 2 Tsp. of Minced Fresh Gingerroot
- 2 Tsp. of Curry Powder
- 1 Can (14 1/2 Oz) of Vegetable Broth
- 1 Can (13.66 Oz) of Coconut Milk
- 1 Tsp. of Salt
- 1/2 Tsp. of Pepper
- 2 Cups of Hot Cooked Brown Rice
- 1/4 Cup of Flaked Coconut: Toasted
- 1/4 Cup of Salted Peanuts: Coarsely Chopped
- 1/4 Cup of Minced Fresh Cilantro

Instructions: 
1. Preheat oven to 400F. Cut squash lengthwise in half; remove and discard seeds. Place squash in a greased shallow roasting pan, cut side down. Roast for 40 to 45 minutes or until squash is tender. Cool slightly.

2. In a large saucepan, heat oil over medium heat. Add carrots and onion; cook and stir until tender. Add garlic, ginger, and curry powder; cook and stir for 1 minute longer. Add broth; bring to a boil. Reduce heat; simmer, uncovered for 10 to 12 minutes or until carrots are tender.

3. Scoop pulp from the squash; discard skins. Add squash, coconut milk, salt and pepper to the carrot mixture; bring just to a boil, stirring occasionally. Remove from the heat; cool slightly. Process in batches in a blender until smooth.

4. Return to pan; heat through. Top servings with rice, coconut, peanuts and cilantro.

To Toast Coconut:
- Spread coconut in a dry skillet; cook and stir over low heat until lightly browned.

Bon Appetit!