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.