Butternut Squash Bisque Recipe From Graham Elliot
Prep Time:
Cook Time:
50 minutes
Servings:
8 servings
Ingredients
  • 1 tablespoon vegetable oil
  • 2 tablespoons minced lemongrass (approximately ½ stalk)
  • 1 tablespoons minced fresh ginger
  • 1 tablespoon minced garlic
  • 2 tablespoons minced onion
  • 1 tablespoon Sriracha chile sauce
  • 1 cup mirin
  • ¼ cup rice wine vinegar
  • 2 14-ounce cans coconut milk
  • 1 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
  • 2 teaspoons yellow curry powder
  • ¼ cup crème fraîche
  • 1 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, 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.
  2. 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.