Curried Butternut Chicken Bisque (PERFECT FOR FALL!)

I love making this dish in the Fall. It's so good and just hits the spot ;)

Ingredients:

2 lbs. butternut squash

1 T. olive oil

1/2 cup chopped onion

2 cloves garlic minced

2 T. grated fresh ginger

2 cups cooked, cubed chicken

1 14 oz. can chicken broth

1 13 1/2 oz. can unsweetened coconut milk

1/4 cup water

2-3 tsp. curry powder

1/2 tsp. salt

1/8 tsp. black pepper

2 cups cooked rice

cilantro

cashews

Directions:

Cut squash in half lengthwise; remove and discard seeds. Arrange squash halves cut side down, in a baking dish. Bake in oven @ 350* for 30 min. Turn squash halves cut sides up. Bake, covered, for 20-25 min. or until squash is tender. Cool slightly. Carefully scoop the pulp from squash halves. Place pulp in a medium bowl; discard shells. Mash squash slightly with a potato masher; set aside.

In a large saucepan heat oil. Add onion; cook and stir over medium heat for 3-4 min. or until tender. Add garlic and ginger; cook and stir for one minute more. Stir in squash, chicken, broth, coconut milk, water, curry powder, salt, and pepper. Cook over medium heat until heated through, stirring occasionally.

Serve bisque over cooked rice, and top with cilantro and cashews. PS--I think the cashews really complete this dish, so don't forget to add them!

~I found this delicious recipe in a cookbook called "Better Homes and Gardens Biggest Book Of Soups & Stews". We love this cookbook and have made many other things from it too. We've really been happy with the recipes :)