Curried Squash Bisque with Chicken

From the family recipe collection

Ingredients

• 2 lb. butternut squash
• 1 medium onion, chopped
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2 tablespoons grated fresh ginger
• 2 cups cubed cooked chicken
• 1 (14 oz.) can chicken broth
• 1 (13½ oz.) can coconut milk
• ¼ cup water, if needed
• 2–3 teaspoons curry powder
• ½ teaspoon salt
• ¼ teaspoon ground red pepper
• 2 cups hot cooked brown rice, for serving
• ¼ cup snipped fresh cilantro
• ¼ cup chopped cashews
• 1 bunch green onions, chopped

Directions

1. Preheat the oven to 350°F. Halve the squash lengthwise and remove the seeds. Place cut-side down in a baking dish and bake for 30 minutes. Turn cut-side up and bake another 20–25 minutes, until tender. Cool, scoop out the flesh, discard the shells, and mash.
2. In a large pan, cook the chopped onion in the olive oil for 3–4 minutes, until tender.
3. Add the garlic and ginger and cook for 1 more minute.
4. Stir in the squash, cooked chicken, broth, water if needed, curry powder, salt, and red pepper. Bring to a boil, reduce the heat, and simmer for 20 minutes.
5. Add the coconut milk and green onions and warm through. Add the cilantro and cashews.
6. Serve over the hot brown rice.

Recipe notes

The scans contain two versions of this same recipe, combined here rather than entered twice. The alternate version allows pumpkin instead of squash and says to add 1 or 2 boiled, mashed sweet potatoes when using pumpkin. It also allows cooking cubed squash with the onion and chicken; cashews are optional in that version, and water is added only if the mixture is too dry. Despite the name “bisque,” neither card directs blending the finished dish.