4 cups butternut squash, peeled & cubed*
2-oz lemongrass paste**
3 cups coconut milk
1 cup heavy cream
¼ cup lime juice
1 4-oz jar red curry paste (Thai Kitchen brand)***
Salt and pepper
2-4 halibut fillet cut into large strips
Fresh basil & cilantro to garnish, chopped
Cook butternut squash in an instant pot for 5 minutes with 1 cup of water. Drain and mash (or pulse in a blender).
Combine squash puree, lemongrass paste, coconut milk and cream in a large saucepan. Bring to a simmer, stirring to fully incorporate. Do not allow it to boil or it will scorch. Simmer for 20 minutes, stirring frequently.
Meanwhile, grill or cook halibut on the stovetop using a hot Teflon pan on medium heat. Sear each side (it will release when it’s ready). Place lid on pan and let finish cooking for 3-5 minutes. If not fully cooked, finish in oven but be careful not to overcook.
Pour mixture through a fine mesh strainer. Return bisque to a clean pot and add curry paste and lime juice. Heat. Season with salt and pepper to taste.
Serve over rice or boiled potatoes and garnish with basil & cilantro
*Costco sells it seasonally already peeled and cubed
**Found in the refrigerated section near fresh herbs & salad dressings
***Found in the Asian aisle
