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Oct 16, 2014 By Shereen Pavlides for The 2 min read

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Photo by Nancy Rokos

Chef Shereen Pavlides prepares her creation of Curry Butternut Squash Bisque.

Photo by Nancy Rokos for The Times

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Chef Shereen Pavlides' creation of Curry Butternut Squash Bisque.

Photo by Nancy Rokos for The Times

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In this weekÄ¢¹½ÊÓƵ edition of Cook This, Chef Shereen Pavlides takes advantage of the fall harvest with a hearty soup.

To watch Chef Pavlides make this dish, visit heraldstandard.com and click on the Food tab.

Squash bisque

Yields: 4-5 servings Prep Time: 12 minutes Cook time: 25 minutes Roast time: 30 minutes

1 (3-pound) butternut squash – peeled, seeded, 1/2-inch diced

2 tablespoons canola oil

kosher salt/fresh finely ground black pepper

4 tbs unsalted butter

2-3 celery stalks – diced (1 cup)

1 large onion – diced (1 cup)

1 granny smith apple – peeled, cored, diced (1 cup)

2 teaspoons red curry paste

1 1/2-inch fresh ginger – peeled, minced (2 tbs)

2 garlic cloves – minced

4 cups vegetable stock (EmerilÄ¢¹½ÊÓƵ brand preferred)

fresh chives – snipped

fresh cilantro – roughly chopped

Heat oven to 400 degrees F. On a large rimmed baking sheet, toss squash with oil and season with 1 tsp salt and 5 turns on the pepper mill. Spread out and roast until tender and caramelized, 28-30 minutes. Toss halfway through roasting time. Remove. Set aside. (Note: can prepare 1 day ahead, cover and refrigerate.)

Meanwhile: Melt butter in a 4-quart sauce pot over medium heat. Add celery, onions, apples, season with 1/2 tsp salt and 3 turns on the pepper mill. Sauté until tender, 6-7 minutes.

Stir in curry, ginger and garlic. Sauté until the curryÄ¢¹½ÊÓƵ grainy texture liquifies and the ginger and garlic are fragrant, 1-2 minutes.

Pour in stock. Add roasted squash, season with 2 tsp salt and 6 turns on the pepper mill. Stir well to combine. Bring to a gentle boil over medium-high heat. Immediately reduce heat to medium-low and cook until flavors build, about 25 minutes.

Pour soup into a blender with a tight fitted lid (hold the lid tight or the heat will blow off the top) and purée until smooth. Divide among 4 or 5 bowls. Garnish with chives and cilantro.