Thai Butternut Squash Bisque

butternut squash soup
butternut squash soup


½ cup chopped shallots
1 tsp Chopped Garlic
2 quarts cooked squash puree
2 quarts vegetable or chicken stock
2 tsp yellow Curry Paste (found  in the international food isle)
3 limes, use zest and juice
1 can of coconut milk
Salt and pepper to taste
2 splash of fish sauce
Garnish with chopped cilantro and crab meat


Saute shallots with a little butter, add garlic. Add squash puree and curry paste. Add stock and fish sauce and simmer for 1 hour. Add lime zest and juice and puree with blender. Finish with coconut milk. Add salt and pepper to taste.

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