Curried Butternut Squash Bisque

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Delicious! Enjoy with fresh baguette slices. 6-8 servings.

4 Tbs. extra virgin olive oil, divided
2 tsp. crushed coriander
2 cloves fresh garlic chopped
½ large yellow onion chopped
½ butternut squash, peeled and cubed
1 tub Hope Thai Coconut Curry Hummus
2 cups vegetable broth

In 2 Tbs. oil, sauté garlic and coriander. Add onions. Brown until fragrant. Transfer to a food processor. In remaining oil, sauté butternut squash until soft. Combine with onions in a food processor. Add ½ cup vegetable broth and purée.
Then add hummus and the rest of the broth in intervals pulsing until smooth consistency. Once puréed, pour into a pot on stove top and warm to serve.
Courtesy of
Mooo News, October 2016