Velvety smooth and deeply aromatic, this Thai curry bisque captures the essence of fall comfort in a bowl. Roasted kabocha squash gives it a naturally sweet, nutty base, while red curry paste, ginger, lemongrass, and fresh herbs add layers of warmth and complexity. Finished with coconut milk and cream, this soup is rich, satisfying, and perfect for cozy gatherings or an elegant starter at a holiday meal.
INGREDIENTS:
2 kabocha squash
1 tablespoon olive oil (for roasting)
Pinch salt
3 tablespoons olive oil (for soup base)
1 tablespoon fresh garlic, minced
2 tablespoons fresh ginger, minced
2 stalks lemongrass, timmed and chopped
1/2 sweet onion, cut into julienne strips
2 bunches fresh Thai basil
1/4 bunch fresh cilantro
2 tablespoons red Thai curry paste
1 cup water
2 cans coconut milk
1 cup heavy cream
2 quarts chicken stock
2 ounces palm sugar (or light brown sugar)
Salt, to taste
METHOD:
Preheat oven to 350°F. Halve kabocha squash, scoop out seeds, and rub inside and out with 1 tablespoon olive oil and a pinch of salt. Place cut-side down on a baking sheet and roast 30 minutes, or until tender. Cool slightly, then scoop out the flesh and discard the skin.
In a large stockpot, heat 3 tablespoons olive oil over medium heat. Add garlic, ginger, lemongrass, and onion. Cook 2–3 minutes, stirring, until fragrant and softened.
Stir in basil, cilantro, and curry paste with 1 cup water, whisking until curry paste dissolves.
Add coconut milk, cream, chicken stock, and sugar. Bring to a gentle boil, then reduce to a medium simmer. Cook 20–30 minutes, stirring occasionally.
Add roasted squash to the pot. Stir well and continue simmering for 15–20 minutes. Taste and adjust seasoning with salt, more curry paste for spice, or more sugar for sweetness.
Working in batches, carefully transfer soup to a blender and purée until smooth. Strain through a fine mesh sieve or chinois into a clean pot. Adjust consistency with more stock if too thick, or simmer briefly to reduce if too thin.
Ladle into warm bowls and garnish with fresh herbs or a swirl of coconut milk.
YIELD: 10 servings
SOURCE: Adapted from recipe by Chef Dean Shinagawa, Tulalip Bay
