Despite the temperatures SLOWLY starting to creep up, I still have about 2 feet of snow in our yard. I love making soups in the winter time. They are so easy to make and most of the time you can put in the ingredients and forget about it for a while.
This Thai Butternut Squash Bisque requires very few ingredients, super easy to make, and tastes SO GOOD. You can increase the spice level to your preference. If you have a little one, consider what is tolerant for them. Isabelle loves this soup and is not afraid of a little spice. You can serve this bisque with a baguette or naan and a good simple green salad. This soup pairs really well with a crisp IPA.
Thai Butternut Squash Bisque
30 minutes prep time. Serves 2-4 people.
1-2 butternut squash, peeled and diced (shortcut: buy precut and peeled)
1 yellow onion, diced
2-3 tbs green curry paste
1 bouillon poultry cube
2 tbs butter (I always use salted – even when baking)
salt & pepper
3-4 cups of water (you can use vegetable of chicken stock for more flavor)
creme fraiche and chives for toppings
Tools: Le Creuset Large Pot, Immersion Blender, Cutting Board, Knife
In a large pot, melt butter. Add onions and simmer until soft. Add 2 tbs of green curry paste. Stir for 30 seconds. Add butternut squash. Stir for about 1 minute incorporating the squash and curry mix. Add 3-4 cups of water until squash is covered. Add bouillon cube. Let simmer for 30 minutes. Add 1 tbs of curry paste, stir until melted. Once squash is soft, remove the pot from heat. Using an immersion blender, blend the soup until smooth. Serve in a bowl topped with creme fraiche and chives. Enjoy!