Curried Butternut Squash Bisque

Recipe Courtesy of Estate Chef Tod Kawachi


1 ½ lb Butternut Squash, peeled, seeded, cubed
3 oz Fennel Bulb, small chopped
5 oz Onion, small chopped
3 C Vegetable stock
¼ C Crème Fraiche
1 tsp Vadouvan Curry Spice
1 tsp Ginger root, finely grated
1 Tbl Butter
Salt -to taste



In a soup pot, melt the butter and slowly cook the onions and fennel with a pinch of salt over very low heat until softened and translucent. Next, add the grated ginger and Vadouvan curry to the pot and allow to toast the spices for 2 minutes. Add the cubed squash, cover the pot and cook for 3 minutes then add stock and bring to a low simmer. Season with a pinch of salt to and cook covered until the squash is soft enough to mush then add in the crème fraiche.  Transfer the mixture to a blender and puree over high speed until very smooth being careful not to get splatter burned from the hot soup. Pour through a mesh strainer, season to taste and serve.