Division of Marketing and Development
Susan Nardizzi, Director
Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner
Florida Vegetable Recipe
Curried Florida Squash Bisque
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Vegetable-6131
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Ingredients |
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Amount |
Ingredient |
4 tablespoons |
unsalted butter |
1 large |
onion, coarsely chopped |
1 tablespoon |
finely chopped garlic |
1 tablespoon |
curry powder |
2 pounds |
yellow squash or zucchini (or a combination), cut into 1-inch rounds |
3 cups |
low-sodium vegetable broth |
1 1/2 cups |
low-fat buttermilk |
1 cup |
low-fat half-and-half |
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kosher salt and freshly ground pepper to taste |
1/4 cup |
cilantro, finely chopped |
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Preparation
Melt butter in a large saucepan. Stir in the onion and garlic, cover and cook over low heat, stirring occasionally, until softened, about 15 minutes. Add the curry powder and stir over moderate heat for 1 minute. Stir in squash, add vegetable stock and simmer over moderate heat until the squash is soft, about 25 minutes. Puree the soup in batches in a blender or food processor. Pour soup into a clean saucepan and stir in the buttermilk and half-and-half. Adjust seasoning with salt and pepper and simmer slowly until heated through. Serve in shallow bowls and garnish with the cilantro.
Yield
6 servings
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Look for "Fresh from Florida" ingredients at your grocery store.
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