Coconut Thai Acorn Squash Bisque

Yield: Serves 4-5

Recipe by Dan Clapson


1 acorn squash, halved, seeds removed

1 yellow onion, diced

2 cloves garlic, chopped

2 red potatoes, peeled, 1 cm cubed, (2 cups approx.)

1 Tbs red curry paste

1 380 mL can coconut milk

5 cups (1.2 L) vegetable broth

1 lemon, zested and juiced

2 tsp sesame oil

salt and pepper

olive oil

green onions, thinly sliced for garnish, optional


  1. Preheat oven to 425º F. Place the acorn squash flat side down in a small baking dish and roast in oven until fork tender, approximately 30 minutes.
  2. While that’s roasting, cook down the onion and garlic in some olive oil in a large pot on medium-high heat for 5 minutes. Reduce to medium heat; add the next 4 ingredients to the pot and let cook, uncovered for 25 minutes, stirring until the curry paste has been incorporated.
  3. Take the roasted squash out of the oven and using a large metal spoon, scoop the flesh into the soup pot. Using an immersion blender, puree the soup until silky smooth.
  4. Stir the lemon juice, zest and sesame oil to the soup and reduce to low heat to keep warm until ready to serve. Garnish with green onions and serve.

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