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Red Curry Buttercup Squash Bisque

Prep Time 20 mins
Cook Time 25 mins
Course Soup
Cuisine Thai


  • 1 tablespoon Olive Oil
  • 1 Medium Onion, diced
  • 2 Cloves Garlic, minced
  • 7 Cups Seeded, Peeled and Cubed Buttercup Squash 1 Medium Squash
  • 2 Cups Vegetable Stock
  • 1 Cup Canned Coconut Milk
  • 2 tablespoon Red Curry Paste
  • Salt and Pepper to Taste
  • Green Onion to Garnish, optional


  • In a large Dutch oven over medium heat, combine olive oil and diced onion. Cook, stirring occasionally for 5-7 minutes or until the onion is translucent.
  • Add garlic and cook for 1 minute longer.
  • Add squash, vegetable stock, coconut milk and curry paste. Bring to a boil, reduce heat to low and cover. Cook with the lid on for 15 minutes or until the squash is fully cooked through.
  • Remove from heat and using an immersion blender, puree the soup. (You can also CAREFULLY blend the soup in a blender.)
  • Add salt and pepper to taste and serve garnished with green onion.
Keyword appetizers, Bisque, soup