Thai Butternut Squash Sweet Potato Bisque
Method
- 1
1. Heat oil in a large pot and add thai green curry paste. Saute for 2-3 minutes till fragrant and add onions. Cook the onions till slightly translucent and add the carrots. Cook the carrots till they soften and add the butternut squash, sweet potato, coconut milk, water (whisk together the coconut milk and water and add it to the pot) and salt. Bring this to a boil, and then reduce the heat to a simmer. Cover and cook for 20-25 minutes till the butternut squash and sweet potato have softened and can be easily smashed with the back of a spoon. Add a little more water in between if necessary. Mix in the fish sauce.
- 2
2. Add everything to a blender and blend till smooth. My blender allows me to add hot things and blend, but if yours doesn't, let everything cool before blending and then reheat to serve.
- 3
3. If cooling everything before blending, reheat the bisque, top with your favourite toppings and serve hot.