ediblecentraloregon.com | 27 INGREDIENTS 5–7 tablespoons yellow curry paste, divided (2 table- spoons for the acorn squash rub, 3–4 tablespoons for the soup base) 2 tablespoons grapeseed or other neutral oil (for acorn squash rub) 2 medium-sized acorn squash (to be used as bowls) 1 medium butternut squash (roughly 3–4 pounds), peeled and diced 1 onion, diced 4 cloves garlic, minced 1 stalk ginger (roughly 3 tablespoons), peeled and minced 2–4 tablespoons sesame oil 2–4 tablespoons lime juice, plus more to taste 1 cup sweet chili sauce, plus more to taste 1½ cans unsweetened coconut milk, divided Salt to taste Optional: Sriracha, to taste For garnish: sesame seeds, cilantro, smoked paprika, and lime wedge INSTRUCTIONS Preheat oven to 450°F. FOR THE ACORN SQUASH BOWLS In a small bowl, whisk together 2 tablespoons of yellow curry paste and 2 tablespoons of oil. Set aside. Cut the acorn squashes in half through the stem, keeping the stem intact for a rustic look. Using a spoon, scoop out the seeds and a little extra flesh to ensure each half can hold at least 1 cup of soup. Place the squash halves, cut side up, on a parchment-lined sheet pan. Rub the oil and curry mixture all over the acorn squash. Bake for 30–45 minutes, until the squash is cooked through, soft, and has small charred peaks. Set aside. FOR THE BISQUE While the squash bakes, prepare the other ingredients: Peel and dice the butternut squash, dice the onion, mince the garlic, and peel and mince the ginger. Heat sesame oil in a large pot over medium heat. Add the diced onion, minced ginger, and minced garlic to the pot. Sauté until fragrant. Add 2–3 tablespoons of yellow curry paste to the pot and continue to sauté, allowing the curry to bloom. Deglaze the pot with lime juice. Stir in sweet chili sauce. Pour in unsweetened coconut milk and add the diced butternut squash. Bring the mixture to a simmer and cook for 30–45 minutes, or until the butternut squash is very soft. Using an immersion blender or a standard blender (in batches), purée the soup until completely smooth. Season the bisque to taste: Add salt (1 teaspoon to 1 tablespoon). For more heat, add Sriracha or more curry paste. For more acidity or sweetness, add more lime juice or sweet chili sauce until the flavor is balanced. FOR THE GINGER COCONUT CREAM Combine a half can of coconut milk with 4 tablespoons of minced ginger in a blender. Blend until fully incorporated and the cream is smooth and thin. ASSEMBLY AND PLATING When ready to serve, place the baked acorn squash halves back in the oven to warm them through. Ladle the hot bisque into the warm acorn squash “bowls.” Drizzle the ginger coconut cream over the top of the bisque. Garnish with a sprinkle of sesame seeds, a pinch of fresh cilantro, a pinch of smoked paprika, and a lime wedge on the side. CHARRED COCONUT CURRY SQUASH BISQUE Recipe by Jackson Higdon of Luckey’s Woodsman
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