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Thai-Spiced Butternut Squash Bisque with Lime and Chiles

Course Appetizer, Main Course, Side Dish
Cuisine Thai
Dietary gluten free, vegan, vegetarian


  • 2 cans Farmer's Market Foods Organic Butternut Squash
  • 1 tbsp canola oil
  • 1 small red onion chopped
  • 1 1" piece of ginger peeled and grated
  • 2 cloves minced garlic
  • 2 tsp lemongrass powder or 1 tbsp fresh minced lemongrass
  • 1 jalapeno pepper seeded, and minced
  • 3 cups chicken stock, vegetable stock, or water
  • 1 tomato, chopped
  • 1/4 cup fresh minced cilantro
  • juice of 2 limes


  1. Heat the olive oil over medium heat in a large saucepan. Sauté the onion, ginger, garlic, lemongrass, and chili pepper for 3 minutes until lightly browned. 

  2. Add the butternut squash and stock, and bring the mixture to a boil. Lower to a simmer and cook for 35-40 minutes, stirring occasionally until all the vegetables are tender. Add the chopped tomato, minced cilantro, and lime juice. Serve with additional cilantro for garnish, and enjoy!