Butternut Squash Bisque

Ingredients

• 1 large butternut squash (seeded, peeled, diced)
• 2 tablespoons canola oil
• 1 tablespoon butter
• 1 tablespoon chopped lemon grass
• 2 teaspoons green curry paste or more or less to taste
• 1 large onion (chopped)
• 3/4 cup chopped celery
• 1/4 cup seeded and chopped jalapeno pepper (plus additional for garnish)
• 1 (14 oz) can chicken broth
• 1 (14 oz) can coconut milk
• 2 tablespoons coconut sugar or brown sugar
• 1 lime (halved)
• kosher salt and freshly ground black pepper

Instructions

1. 1

   Heat oven 400F. Line a large rimmed, baking sheet with foil.

2. 2

   Toss the squash with 1 tablespoon of oil and spread out in an even layer on prepared pan. Sprinkle with a pinch of salt and pepper. Roast about 30 minutes or until just tender.

3. 3

   Meanwhile, heat remaining oil and butter in a Dutch oven or stockpot over medium-high heat.

4. 4

   Add lemon grass, curry paste, onion, celery and jalapeno; cook, stirring occasionally, 5 to 6 minutes or until vegetables are tender.

5. 5

   Add chicken broth, coconut milk, sugar, juice from half the lime and ¾ of the roasted butternut squash.

6. 6

   Bring mixture to a boil. Reduce heat and simmer for 5 minutes.

7. 7

   Using an immersion blender, puree soup until smooth. (Soup may also be pureed in batches in a regular blender).

8. 8

   Taste and season with salt and pepper and balance out with additional sugar +/or lime juice.

9. 9

   Ladle soup into bowls. Garnish with remaining roasted squash and minced jalapeno or chopped cilantro.