Curry Coconut Butternut Squash Bisque
Prep Time: 10 minutes; Cook Time: 25 minutes
1 tbsp olive oil
1 clove garlic, minced
1 small yellow onion, diced
¼ tsp red pepper flakes
1-inch piece ginger, grated
3 cups cubed butternut squash
1 cup chicken broth
Salt, to taste
Pepper, to taste
2 tablespoons toasted pumpkin seeds, optional
In a medium saucepan, heat the oil over medium heat. Add in the minced garlic, onion and red pepper flakes. Cook for 1 minute, then add in the butternut squash, grated ginger, the jar of Yai’s Thai Coconut Yellow Curry and chicken broth. Bring to a boil, then let simmer for 20 minutes until squash is softened.
Using an immersion blender or a high-speed blender, blend the soup for 1-2 minutes until completely smooth. Return to the pot (if using a high-speed blender), then add a little salt and pepper to taste. Serve with toasted pumpkin seeds.