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Coconut and Acorn Squash Bisque

Coconut and Acorn Squash Bisque
Prep Time
10 min
Cook Time
30 min
Yields
4-5 servings

Combat the cold with this delicious, warming soup featuring some great winter flavours. Courtesy of Dan Clapson of Dan’s Good Side.

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ingredients

1
acorn squash, halved and seeds removed
1
yellow onion, diced
2
clove garlic, chopped
2
red potatoes, peeled and cut into ½-inch cubes (2 cups approx.)
1
Tbsp red curry paste
1 13.5
oz can coconut milk
5
cup vegetable broth
1
lemon, zested and juiced
2
tsp sesame oil
salt and pepper
olive oil
green onions, thinly sliced for garnish (optional)
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directions

Step 1

Preheat your oven to 425 degrees F. Place the acorn squash flat side down in a small baking dish. Place in oven and let roast until fork tender, approximately 30 minutes.

Step 2

While that’s roasting, cook down the onion and garlic in some olive oil in a large pot on medium-high heat for 5 minutes. Reduce to medium heat, add the next 4 ingredients to the pot and let cook, uncovered for 25 minutes, stirring until the curry paste has been incorporated.

Step 3

Take the roasted squash out of the oven and using a large metal spoon, scoop the flesh into the soup pot. Using an immersion blender, puree the soup until silky smooth. Stir the lemon juice, zest and sesame oil to the soup and reduce to low heat to keep warm until ready to serve.

Step 4

Garnish with green onions and serve.

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