Curried Butternut Squash Bisque with Crab, Coconut and Lime
- Pair with Chardonnay
Serving Size
Eight 8 oz Portions
|
Total Time
1 hour 30 minutes
Curried Butternut Squash Bisque Ingredients
- Butternut Squash: 1 squash, approximately 3 lbs.
- Grapeseed Oil: ¼ cup + 2 tablespoons
- Onion: ½ large, medium diced
- Celery: 2 ribs, medium diced
- Carrot: 1 large, medium diced
- Apple: 1, peeled, cored, and medium diced
- Madras Curry Powder: 2 teaspoons
- Apple Cider: 1/3 cup
- Dry White Wine: 1/3 cup
- Vegetable Stock: 1 quart
- Coconut Milk: 1 can (13.5 fl. oz.) divided (10 oz and 3.5 oz)
- Lump Crab Meat: 12 oz (Dungeness preferred)
- Lime: Zest and juice of 1 lime
- Cilantro: 2 teaspoons, chopped
- Micro Cilantro (optional): 1/3 cup for garnish (optional)
- Salt: To taste
Curried Butternut Squash Bisque Technique
- Preheat the oven to 425°F.
- Prepare the squash: Cut in half and scoop out the seeds.
- Roast the squash: Brush the cut sides with 2 tablespoons of grapeseed oil and roast until soft, approximately 45 minutes.
- Cool the squash: Remove from the oven and allow to cool at room temperature. When cool enough to handle, scoop out the flesh and set aside.
- Sweat the vegetables: In a pot large enough to hold all ingredients, sweat the onion, celery, carrot, and apple in ¼ cup of grapeseed oil over medium heat.
- Toast the spices: When the vegetables are soft, add the curry powder and toast for 1 minute.
- Deglaze the pot: Add the wine and cider, scraping up any browned bits.
- Add remaining ingredients: Stir in the reserved butternut squash flesh and vegetable stock. Simmer for 15 minutes.
- Incorporate coconut milk: Add 10 oz of coconut milk and continue simmering for another 15 minutes.
- Blend and strain: Remove from heat and allow to cool for 15 minutes. Carefully blend the soup until very smooth, then pass it through a fine mesh strainer.
- Season: Adjust seasoning with salt to taste.
Serving Notes Ingredients
Serve the soup hot or chill completely and reheat when ready to serve. Refer to garnish instructions for finishing touches.
Yield: Approximately ½ gallon, serving either:
-
- Eight 8 oz portions
- Thirty-two 2 oz portions
Garnish Instructions
-
- Prepare the garnish: Warm the remaining 3.5 oz of coconut milk in a small saucepan.
- Add crab mixture: Turn off the heat and fold in the crab meat, lime zest, lime juice, and chopped cilantro.
Plating Options Ingredients
For a Holiday Dinner:
- Ladle 8 oz of bisque into a bowl.
- Divide the crab mixture evenly across 8 bowls.
- Top with optional micro cilantro.
For a Holiday Soirée:
- Pour the hot soup into a pitcher and carefully serve into shooter glasses.
- Add a small amount of the crab mixture to each shooter.
- Garnish with micro cilantro and serve with demitasse spoons.
