Thai-Spiced Butternut Squash Bisque With Lime and Chilies

Thai-Spiced Butternut Squash Bisque with Lime and Chiles

  • 2 cans Farmer's Market Foods Organic Butternut Squash
  • 1 tbsp canola oil
  • 1 small red onion (chopped)
  • 1 1" piece of ginger (peeled and grated)
  • 2 cloves minced garlic
  • 2 tsp lemongrass powder or 1 tbsp fresh minced lemongrass
  • 1 jalapeno pepper (seeded, and minced)
  • 3 cups chicken stock, vegetable stock, or water
  • 1 tomato, chopped
  • 1/4 cup fresh minced cilantro
  • juice of 2 limes

  1. Heat the olive oil over medium heat in a large saucepan. Sauté the onion, ginger, garlic, lemongrass, and chili pepper for 3 minutes until lightly browned. 

  2. Add the butternut squash and stock, and bring the mixture to a boil. Lower to a simmer and cook for 35-40 minutes, stirring occasionally until all the vegetables are tender. Add the chopped tomato, minced cilantro, and lime juice. Serve with additional cilantro for garnish, and enjoy!