Butternut Squash Bisque Recipe From Graham Elliot

Ingredients

• Soup
• 1 tablespoon vegetable oil2 tablespoons minced lemongrass (approximately ½ stalk)1 tablespoons minced fresh ginger1 tablespoon minced garlic
• 2 tablespoons minced onion1 tablespoon Sriracha chile sauce1 cup mirin
• ¼ cup rice wine vinegar
• 2 14-ounce cans coconut milk1 large butternut squash--peeled, seeds removed, and cut into 2-inch pieces
• 2 tablespoons soy sauce
• ¼ cup cilantro, chopped
• Juice of one lime
• Salt
•  
• Garnish
• 2 teaspoons yellow curry powder
• ¼ cup crème fraîche1 lime, peel and pith removed, cut into segments
• Toasted pumpkin seeds (pepitas)

Directions

1. Make the soup: In a large pot over medium heat, heat the oil and add the lemongrass, ginger, garlic and onion. Sweat the vegetables, stirring occasionally, for 5 minutes. Add the Sriracha and stir to incorporate, then add the mirin, rice wine vinegar, coconut milk, butternut squash, soy sauce and cilantro. Stir, bring to a simmer and cook, covered, until the squash is tender, about 45 minutes to 1 hour.
2. In batches in a blender, purée the soup until smooth. (For an extra-silky consistency, pass through a fine mesh strainer.) Return the soup to the pot and whisk in the lime juice and salt, to taste.
3. Garnish the soup: Whisk the curry into the crème fraîche until incorporated. Pour the soup into bowls, garnish each with a spoonful of curried crème fraîche, lime segments and toasted pumpkin seeds, and serve.