Exquisite Thai Butternut Squash and Corn Bisque

Savor the flavors of Thailand with this rich and comforting bisque. Velvety coconut milk, fragrant lemongrass, spicy Thai red curry paste, and a medley of vegetables come together to create a soup that is sure to impress. Perfect as a main dish with a side salad and bread or as an elegant first course for a special meal.

Ingredients

1	can coconut milk
2	cups vegetable stock
2	lemongrass (lower third of stalks only, cut into two pieces each and lightly crushed)
2	slices galangal, each cut in half (fresh or frozen)
2	kaffir lime leaves (fresh or frozen)
1	teaspoon Thai red curry paste
1	butternut squash (peeled, seeded and cut into medium-sized cubes)
1	sweet potato (medium sized, peeled and cut into similarly sized chunks to the butternut squash)
1	yukon gold potato, medium (peeled and cut into the same size cubes and chunks as the sweet potato and squash)
1	onion (small, peeled and quartered)
3	garlic cloves, large peeled
2	cups corn kernels, frozen and roasted
	Thai soy sauce
	fresh lime juice
	cilantro leaf
	sliced fresh Thai red chili pepper (to garnish)
	sliced scallion top (to garnish)
	smoked Spanish paprika (to garnish)

Instructions

• 1. Begin by placing the coconut milk and vegetable stock in a medium-sized pot. Add the lemongrass, galangal, and kaffir lime leaves. Stir in the Thai red curry paste and paprika. Bring the mixture to a gentle simmer over medium heat. Reduce the heat to low and let it simmer for 30 minutes.
  2. While the soup is simmering, prepare the vegetables. Add the butternut squash, sweet potato, yukon gold potato, onion, garlic, and ginger to the pot (excluding the corn kernels). Cook over low heat until the vegetables are tender but still hold their shape.
  3. Set aside about a cup to a cup and a half of the liquid from the pot. Discard the lemongrass, galangal, and lime leaves. Using an immersion blender, puree the soup until smooth. Adjust the consistency by adding back some of the reserved liquid. Stir in the roasted corn kernels and season with soy sauce or fish sauce to taste. Finish by adding lime juice to brighten the flavors. Serve the bisque garnished with cilantro leaves, sliced Thai red chili peppers, and scallion tops.

Aug 19, 2024