Coconut Curried Butternut Squash Bisque from Cooking with Shereen

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Coconut Curried Butternut Squash Bisque


  • 1 (3 pound) butternut squash
  • 2 tablespoons avocado oil
  • kosher salt / fresh finely ground & cracked black pepper
  • 2 - 4 tablespoons unsalted butter
  • 1 cup diced celery (2 - 3) + leaves
  • 1 cup diced onion (1 large)
  • 1 cup peeled, cored, diced granny smith apple (1 medium)
  • 2 teaspoons red curry paste
  • 2 tablespoons peeled, minced ginger root (about 1 1/2-inch)
  • 2 garlic cloves - minced
  • 1 (14 ounce) can unsweetened coconut milk
  • 4 cups homemade chicken stock
  • fresh chives - snipped
  • fresh cilantro - roughly chopped


  1. Heat oven to 400 degrees F.
  2. Cut and remove the stem and slice off the bottom of the squash to make a flat surface. Using a vegetable peeler, peel the skin. Place the squash onto the flat bottom side, standing upright and cut in half, lengthwise (top to bottom). Using a tablespoon, scrape and discard the seeds and guts. Dice the squash into 1/2-inch pieces.
  3. On a large rimmed baking sheet, toss squash with oil and season with salt and pepper. Spread the squash out and roast until tender and slightly caramelized, about 30 minutes. Remove. Set aside. {Note: can prepare 1 day ahead, cover and refrigerate}
  4. Meanwhile: prep the remaining ingredients. Melt 2 - 4 tablespoons butter in a 6-quart sauce pot over medium heat. Add celery, onions, apples, season with salt and pepper. Sauté until tender, 6 - 7 minutes.
  5. Stir in the curry, ginger and garlic. Sauté until the curry’s graining texture liquifies and you smell the garlic, 1 - 2 minutes. {The butternut squash should be almost ready to remove from the oven, if not preparing ahead}.
  6. Add the coconut milk, stock, butternut squash and season with salt and pepper. Stir until well combined. Bring to a gentle bubble over medium - high heat. Immediately reduce to medium - low heat and cook until the flavors build, about 25 minutes, stirring periodically.
  7. Working in two batches, ladle the soup into a blender with a tight fitted lid. Place a towel over the lid and hold the lid tight or the heat will blow off the top. Start on low speed, while slowly increasing to high to puree until smooth. Return pureed soup back to the pot and ladle among 6 - 8 bowls.
  8. Garnish with freshly cracked black pepper, chives and cilantro. Because you’re fancy!

Recipe courtesy of Cooking with Shereen