Few things are as comforting as a creamy bisque on a crisp fall day. This Thai-inspired butternut squash bisque gets its velvety texture from light coconut milk rather than heavy cream, while ginger, lemongrass and green curry paste give it a bright, flavorful kick.
Butternut squash brings more than its naturally sweet flavor. It’s rich in beta carotene, which the body converts to vitamin A, and also provides vitamins C and E. In this recipe, that sweetness balances the savory shallot and aromatic ginger and lemongrass, creating a soup that feels indulgent while still delivering plenty of nourishing ingredients.
Serve it with a sprinkle of fresh chives for an easy, warming meal that tastes like fall with a Thai-inspired twist.
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Thai Butternut Squash Bisque
Ingredients:
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
Preparation:
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.
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