Rich, creamy, and spicy, this bisque
is a can’t-miss dish for fall.
Makes
Makes about 8 cups
Total Time
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Ingredients
Test Kitchen Approved
Instructions
Preheat oven to 450°. Line a rimmed
baking sheet with foil; spray with
cooking spray.
Toss together squash, onion, garlic,
and oil in a large bowl. Sprinkle with
1 tablespoon salt and ½ teaspoon
black pepper. Place on prepared pan.
Bake until tender, 25 to 30 minutes.
Let cool.
Combine broth, curry powder,
red pepper (if using), ginger paste,
remaining ½ teaspoon black pepper,
and remaining ¼ teaspoon salt in a large
Dutch oven. Add squash mixture; bring
to a boil over medium-high heat. Reduce
heat to medium; simmer for 10 minutes.
Add coconut milk and lime juice to
squash mixture, stirring until combined.
Simmer for 20 minutes. Remove from
heat; let cool slightly.
Transfer squash mixture in batches to
the container of a blender; purée until
smooth. Return mixture to Dutch oven,
and bring to a simmer (or low boil) over
medium heat. Add shrimp, and cook,
stirring frequently, until shrimp are pink
and firm, about 3 minutes. Serve warm.
Drizzle with Spicy Sriracha Cream.
Garnish with pumpkin seeds and
red pepper, if desired.
