Butternut Squash Bisque Gfo Recipe

Prep squash

Peel the butternut squash, halve lengthwise, remove seeds, and cut into roughly 1-inch cubes so they cook evenly.

Sweat aromatics

In a large heavy-bottomed pot, heat 2 tablespoons olive oil over medium heat until shimmering. Add the diced yellow onion and a pinch of salt. Cook, stirring occasionally, until translucent and soft, about 6–8 minutes. Add minced garlic and grated ginger and cook 1 minute more until fragrant.

Bloom curry paste

Stir in 2 tablespoons red Thai curry paste and cook with the aromatics for 1–2 minutes, stirring constantly, to bloom the spices and remove raw edge from the paste.

Simmer squash

Add the cubed butternut squash to the pot and toss to coat in the curry mixture. Pour in 4 cups vegetable stock, bring to a simmer, then reduce heat to maintain a gentle simmer. Cover partially and cook until squash is very tender when pierced with a fork, about 18–22 minutes.

Purée

When squash is tender, remove pot from heat. Use an immersion blender to purée the soup until smooth and velvety. Alternatively, carefully transfer batches to a blender (do not overfill) and purée, then return to pot.

Finish with coconut

Stir in 1 cup full-fat coconut milk, 1 tablespoon fresh lime juice, 1.5 teaspoons salt, and 1/2 teaspoon freshly ground black pepper. Return to low heat and warm through gently for 3–5 minutes—do not boil aggressively once coconut milk is added. Taste and adjust seasoning with more salt, lime, or curry paste if desired.

Preheat a small skillet over medium-low heat. In a bowl, toss 1/2 cup pepitas with 1 teaspoon maple syrup, 1/2 teaspoon neutral oil, 1/4 teaspoon smoked paprika, 1/4 teaspoon ground cumin, and 1/4 teaspoon sea salt until evenly coated.

Add the pepitas to the warm skillet in a single layer. Toast, stirring or shaking the pan frequently, until seeds are fragrant and lightly browned, 3–5 minutes. Watch closely to avoid burning. Transfer to a plate to cool and crisp; they will harden as they cool.

Thin the reserved 1/4 cup coconut milk with a splash of water if desired and lightly drizzle over bowls for visual contrast.

Ladle bisque into warm bowls. Scatter spiced pepitas over each bowl, sprinkle with sliced green onion (use mostly green tops for color and white part for bite), and add chopped cilantro if using. Finish with a small pinch of red chili flakes if you want extra heat.

Serve immediately with lime wedges on the side for guests to add extra brightness.