Thai butternut squash bisque brings fall flavors to life

Bisques are one of the great food indulgences. This Thai butternut squash bisque turns to coconut milk for its creaminess and flavor.

Typically, butternut squash (a great source of vitamins C and E and beta carotene) is a one-note ingredient. It’s faintly sweet, and that’s about it. In this recipe, the squash’s sweetness is a definite advantage, contrasting nicely against the sharp flavors of the shallot, ginger and lemongrass. The green curry paste lends a bit of brightness. This bisque is a great way to usher in the fall.


Thai Butternut Squash Bisque

4 cups butternut squash, cubed

3 3/4 cups light coconut milk

1 cup vegetable stock

1 tablespoon olive oil

3 tablespoons shallot, minced

2 tablespoons ginger, minced

2 tablespoons lemongrass, minced

1 tablespoon green curry paste

1/4 teaspoon kosher salt

1 teaspoon black pepper

Chopped chives for garnish



Step one: Combine the coconut milk, vegetable stock and butternut squash in a stockpot. Bring to a boil. Reduce to a simmer and cover the pan. Cook until the squash cubes are tender.

Step two: Heat the olive oil medium high in a pan and add the shallots, ginger and lemongrass. Sweat the mixture until the ingredients just begin to soften.

Step three: Using a blender, puree the coconut-squash mixture in three batches. For the third and final batch, add in the green curry paste and the ginger/lemongrass/shallot mixture and puree until smooth. Combine the last batch with the previous two batches. Season with the salt and pepper.

Makes eight 1-cup servings


Nutritional information: 125.7 calories; 7.4 g fat; 0 cholesterol; 175 mg sodium; 15.9 g carbs 2.3 g fiber; 4.9 g sugar; 1 g protein.