Vegan Squash Bisque

Chef Anthony Van Camp from the Hilton Dallas Lincoln Center makes a simple squash soup that you can make at home.


1 kg diced butternut squash (about 5 cups)
2 Tablespoons red curry paste
2 cans coconut milk


Combine everything in a freezer zipper bag, with as little air as possible before sealing.  Separately, bring a large stock pot, half full of water to a simmer.  Put something ( a metal measuring cup, rack, skimmer, etc ) in the pot to keep the bag from touching the bottom of the pot.  Add the bag and simmer for 1 hour.  Remove and blend.  Adjust seasoning with salt.