Coconut Curry Butternut Squash Bisque
3 steps and 1 hour will get you a decadently creamy, thick and flavorful Coconut Curry Butternut Squash Bisque that’s perfect for fall and winter!
It’s September so ya’ll know that means it’s fall in my mind. Usually, I’m promoting apples like they pay me, but today, we’re going to jump into fall recipes with my favorite dish of cold weather: soup! For this one, we’re doing fall’s favorite vegetable butternut squash, and making a curry bisque that’s thick, silky smooth and so decadent, you won’t believe takes 3 steps to finish it. I promise you’ll be making this all fall and winter long and of course, there’s a video! Let’s get into some tips for making it.
Tips for Making Butternut Squash Bisque
This butternut squash bisque is extremely easy to make and most of the time spent is hands off. You can start with a whole butternut squash, or use pre cut if you want to save a little time. Here are a few of my other key tips for making this:
- If using a whole butternut squash, using a serrated will help you cut through the raw vegetable more easily.
- Butternut squash can take on many flavors, if curry is not your thing, omit it and slightly increase the other ingredients. If you do not like coconut milk, use thickened non-dairy milk, half and half or heavy cream to replace it.
- If storing for later, allow soup to fully cool before putting on a top/putting in the fridge.
- Enjoy the soup as is, or top with shrimp, salmon, chicken or lamb for an added experience. All of these proteins’ flavor go well with the soup.
This butternut squash bisque will become a staple for me over the next few months and I hope you will enjoy it just as much as I do!
That’s all I have for ya’ll today. If you make this, be sure to tag me using #lizeeangel or join the NikNacks and follow me!. You can find me on tiktok , pinterest, instagram, facebook, twitter and youtube!
Coconut Curry Butternut Squash Soup
Equipment
- 1 baking sheet
- 1 high powered blender
Ingredients
- 1 medium butternut squash about 2-3lbs
- 2 tbsp olive oil divided
- 1 tbsp curry powder
- 1 tbsp brown sugar
- 1/2 tbsp paprika
- 1 1/2 tsp kosher salt
- 1 tsp cinnamon
- 1 tsp chili powder
- 1/4 tsp cayenne pepper
- 1 head garlic
- 1/2 medium white onion
- 1 cup vegetable stock
- 1/2 cup coconut milk canned
Instructions
- Preheat oven to 400 degrees and place rack in center of the oven. Cut squash in half lengthwise and remove seeds. Do not worry about all strings being removed. Cut top of garlic off, exposing the cloves inside. Combine spices in a small bowl and set aside.
- Line a baking sheet with foil or parchment paper. Drizzle 1 tbsp of oil and brush to cover. Place halved, seedless squash on sheet, cut side up and sprinkle generously with spice mixture, reserving 1-2 teaspoons. Flip over. Place garlic cut side up and onion in foil. Drizzle with remaining oil and wrap foil around it. Place on sheet and bake for 45 mins or until squash is fork tender.
- When cool enough to handle, scoop squash flesh and place into a blender, along with roasted garlic cloves, onion and remaining ingredients. Blend until smooth. Taste and add remaining spice blend if necessary, adding more coconut milk/stock until desired consistency is reached. Serve hot with additional coconut milk drizzled, parsley or anything other toppings. Enjoy!
