Curried Butternut Squash Bisque

• 2 lbs butternut squash
• 1 medium onion, chopped
• 1 tablespoon extra virgin olive oil
• 2 garlic cloves, minced
• 2 tablespoons gingerroot, grated
• 2 cups cooked chicken, cubed
• 1 (14 ounce) can chicken broth
• 1 (13 1/2 ounce) can light coconut milk
• 14 cup water
• 2 -3 teaspoons curry powder
• 12 teaspoon salt
• 18 teaspoon black pepper
• 2 cups brown rice, cooked
• 14 cup fresh cilantro, snipped
• 14 cup cashews, chopped

1. Preheat oven to 350 degrees.
2. Cut squash in half lengthwise and remove seeds.
3. Arrange cut side down in a 9 x 13 baking dish.
4. Bake for 30 minutes.
5. Turn over and bake, covered, for 20-25 minutes.
6. When cooled, scoop the pulp into a medium bowl and mash slightly.
7. Set aside.
8. In a large saucepan, saute onion in oil for 3-4 minutes.
9. Add garlic and ginger and saute for 2 minutes.
10. Carefully stir in squash, chicken, broth, coconut milk, water, curry powder, salt and pepper.
11. Cook over medium heat until heated through.
12. To serve, spoon over rice and sprinkle with cilantro and cashews.

butternut squash, onion, extra virgin olive oil, garlic, gingerroot, chicken, chicken broth, light coconut milk, water, curry powder, salt, black pepper, brown rice, fresh cilantro, cashews

Taken from www.food.com/recipe/curried-butternut-squash-bisque-206126 (may not work)