Curried Butternut Squash and Apple Bisque
Made as directed, with only one exchange: I didn't have curry sauce, so I used 4 oz of curry paste.
TL;DR: cut recipe in 1/2 for 8 servings. Use coconut milk - not coconut cream, add Italian sausage for meat eaters.
First, this makes a HUGE VAT OF SOUP. My 10 qt stock pot was completely full. This is not 8 servings of soup. It is easily 16 to 20 servings.
Second: I'm not sure what the OP was meaning, coconut cream or coconut milk. I used actual coconut cream. As another posted, coconut is very sweet, coconut cream is intensely sweet. (it's not necessarily added sugar, it's naturally sweet) So 2 jars of coconut cream makes for a very sweet soup. I like it, just be aware. Also, coconut cream, in temperatures of less than 80°F, is rock solid. Melt it in a hot water bath before adding to your soup or you will never get it out of your jar. 2 jars was way too much. Use one. This turned into a very very thick soup with 2 jars of coconut cream. Since the directions are "pour coconut cream into the soup" I think the OP means coconut MILK.
Third: if you are in a mixed household, saute up some Italian sausage to mix into the soup for the meat eaters. It pairs beautifully.
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Dec. 15, 2014