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  • Taste of the South

    Autumn Squash

    Aug 24, 2021 4 minutes
    PHOTOGRAPHY BY MAC JAMIESON
    RECIPE DEVELOPMENT BY IZZIE TURNER AND LEAH RASBURY
    FOOD STYLING BY MEGAN LANKFORD
    STYLING BY LUCY FINNEY

    Butternut Squash, Coconut, and Shrimp Bisque

    MAKES ABOUT 8 CUPS

    Rich, creamy, and spicy, this bisque is a can’t-miss dish for fall.

    8 cups butternut squash, peeled, seeded, and chopped into 2-inch pieces (about 2 squash)
    1½ cups ½-inch-thick sliced sweet onion
    4 cloves garlic
    2 tablespoons olive oil
    1 tablespoon plus ¼ teaspoon kosher salt, divided
    1 teaspoon ground black pepper, divided
    4 cups chicken broth
    1 teaspoon curry powder
    1 teaspoon crushed red pepper (optional)
    1 teaspoon ginger paste
    1 (15-ounce) can coconut

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