Butternut Squash Gfo Bisque (gfo) Recipe

Prepare squash

Preheat oven to 200°C (400°F). Toss the cubed butternut squash with 1 tablespoon of oil and a pinch of salt on a rimmed baking sheet. Roast for 20–25 minutes, turning once, until edges begin to caramelize and squash is tender. Roasting concentrates flavor; you can also simmer raw squash in stock but roasting is recommended.

Sweat aromatics

In a large heavy-bottomed pot or Dutch oven, warm 1 tablespoon neutral oil over medium heat. Add the diced onion and carrot and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and grated ginger and cook 1 minute more until fragrant.

Bloom curry paste & spices

Push vegetables to the side and add the red Thai curry paste to the center of the pot. Cook 30–45 seconds, stirring to bloom the paste. Add the ground cumin and ground coriander and stir to coat the aromatics, releasing their fragrance.

Combine squash & stock

Add the roasted butternut squash to the pot. Pour in the vegetable stock so it just covers the solids (about 3.5–4 cups total). Bring to a gentle boil, then reduce heat and simmer uncovered for 10 minutes to let flavors meld.

Blend until smooth

Remove pot from heat. Use an immersion blender to puree the soup until very smooth and silky. Alternatively work in batches in a blender—be careful with hot liquids and vent the lid slightly to avoid pressure build-up.

Finish with coconut milk & season

Return the pureed bisque to low heat. Stir in the coconut milk, maple syrup (or brown sugar), salt and pepper. Warm gently—do not boil—until heated through, about 3–5 minutes. Taste and adjust seasoning. Stir in the lime juice off heat for brightness.

Preheat a small skillet over medium heat. Toss pepitas with olive oil, smoked paprika, ground cumin, brown sugar and salt until evenly coated. Pour into the hot skillet and toast, stirring frequently, until pepitas are golden and fragrant, about 3–5 minutes. Remove to a plate to cool (they crisp as they cool).

Ladle the bisque into warmed bowls. Swirl a teaspoon or two of extra coconut milk over each bowl for a decorative drizzle. Sprinkle spiced pepitas and sliced green onions across each serving. Add cilantro leaves if using and serve with a lime wedge on the side for additional acidity.

Leftovers: refrigerate bisque in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop, adding a splash of stock or coconut milk if needed to loosen.