Thai-Spiced Butternut Squash Bisque With Lime and Chilies



2 cans of Farmer’s Market Organic Butternut Squash
1 tablespoon canola oil
1 cup red onion, chopped
1 each 1-inch piece of ginger, peeled, minced
2 cloves minced garlic
2 teaspoons lemongrass powder or 1 tablespoon fresh minced lemongrass
1 jalapeño pepper seeded and minced or 2 Serrano peppers, seeded and minced
3 cups chicken stock, vegetable stock or water
1 ripe tomato, chopped
¼ cup fresh minced cilantro
Juice of 2 limes
Garnish: ¼-cup shelled pumpkin seeds


Heat the oil over medium heat in a large saucepot. Sauté the onion, ginger, garlic, lemongrass and chili pepper for 3 minutes until lightly browned. Add the Farmer’s Market Organic Butternut Squash and stock and bring to a boil. Lower to a simmer and cook for 35-40 minutes, stirring occasionally until the all the vegetables are tender. Add the chopped tomato, minced cilantro and lime juice. Serve with additional cilantro for garnish. Sprinkle with pumpkin seeds.

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