Chef John of Castle Hot Springs the Harvest Restaurant shares a light and creamy squash bisque.


• 1 tablespoon of avocado oil

• 1 cup of white onion, diced into small chunks

• 3 garlic cloves, minced

• 1 shallot, minced

• 1 large squash, peeled, seeded and diced into large chunks (about 6 cups)

• 1 tablespoon of madras curry powder

• 1 tablespoon of sea salt

• 1 tablespoon of black pepper

• 1 can of coconut milk, 14 ounces

• 2 cups of vegetable stock

• 2 tablespoon of agave syrup or maple syrup


Heat a large pot to medium heat. Add avocado oil, followed by onion, garlic, and shallot. Saute until onions are translucent and fragrant, about 3-5 minutes.

Add squash, curry, salt and pepper and cover with lid for 5 minutes, stirring occasionally.

Add coconut milk, vegetable stock, and agave syrup, bring to a low boil and cover for 10-15 minutes, until squash is fork tender.

Using either an immersion blender or a Vitamix, puree until creamy. If desired, pass through a chinois and return to medium heat. Adjust seasonings if necessary.

If desired, cool in fridge overnight and serve cold. Accompany with toasted pumpkin seeds, thai basil, or cream fraiche.

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