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Thai Curry Butternut Squash Bisque

Thai Curry Butternut Squash Bisque

  • Author: Lisa Keys
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: serves 4 to 6 1x



1 large butternut squash, seeded, peeled, diced

2-tablespoons canola oil

1-tablespoon butter

1 tablespoon chopped lemon grass

2 teaspoons green curry paste or more or less to taste

1 large onion, chopped

¾ cup chopped celery

¼ cup seeded and chopped jalapeno pepper, plus additional for garnish

1 (14 oz) can chicken broth

1 (14 oz) can coconut milk

2 tablespoons coconut sugar or brown sugar

1 lime, halved

kosher salt and freshly ground black pepper


  1. Heat oven 400F. Line a large rimmed, baking sheet with foil.
  2. Toss the squash with 1 tablespoon of oil and spread out in an even layer on prepared pan. Sprinkle with a pinch of salt and pepper. Roast about 30 minutes or until just tender.
  3. Meanwhile, heat remaining oil and butter in a Dutch oven or stockpot over medium-high heat.
  4. Add lemon grass, curry paste, onion, celery and jalapeno; cook, stirring occasionally, 5 to 6 minutes or until vegetables are tender.
  5. Add chicken broth, coconut milk, sugar, juice from half the lime and ¾ of the roasted butternut squash.
  6. Bring mixture to a boil. Reduce heat and simmer for 5 minutes.
  7. Using an immersion blender, puree soup until smooth. (Soup may also be pureed in batches in a regular blender).
  8. Taste and season with salt and pepper and balance out with additional sugar +/or lime juice.
  9. Ladle soup into bowls. Garnish with remaining roasted squash and minced jalapeno or chopped cilantro.