Thai-style Seafood Bisque

This bisque is great if you want to take advantage of a great winter veggie: the squash.


  • 1 large butternut squash or 1 large acorn squash, cooked (see below)
  • 2 X 340g packages of thawed, uncooked seafood (mixed seafood, shrimp, calamari, scallops, any of these will do...white fish is fine too)
  • 1 jar of Sharwood's Thai Red Curry sauce (I found this one at G.J. Andrews)
  • Red curry paste or cayenne for added spice to taste



  1. Turn oven on to 350F. 
  2. Cut squash(es) in half and put face down on a cookie sheet. They tend not to stick much, so greasing the pan is optional.
  3. Cook squash on middle rack for 40 minutes. Remove from oven and let cool.
  4. Once cool, scoop out seeds and scoop out flesh of squash into bowl.
  5. Using a pureeing device, such as a Cuisinart food chopper or a wand mixer, puré the squash until smooth and add to slow cooker.


  1. Add Sharwood's Thai Red Curry sauce and thawed packages of uncooked seafood.
  2. Cook for 4-5 hours.
  3. Add additional curry paste or cayenne pepper if you want more flavour.
  4. Freeze excess to enjoy later.

This recipe is a nice change of pace. The sauce selected above is only a suggestion. Any spicy fish broth base sauce is likely to be a good fit.