Thai-Spiced Butternut Bisque
Thai-Spiced Butternut Bisque - a thick butternut squash soup recipe with red curry paste, fresh ginger, and coconut milk. Topped with cilantro, coconut flakes, and crispy curry roasted chickpeas. So comforting for fall!
- Prep Time: 10
- Cook Time: 40
- Total Time: 50 minutes
- Yield: 4-5 1x
- Category: Soup
- Method: Stovetop
Ingredients
Scale
- A splash of olive oil
- 1 can chickpeas, drained and rinsed
- 1 Tbsp curry powder
- A sprinkle each of cayenne, salt, and pepper
- 2 tbsp extra virgin coconut oil
- 1 tbsp red curry paste
- 1 tbsp fresh ginger, chopped
- 1 carrot, diced
- 1 stalk celery, diced
- 1 onion, diced
- 5 cups cubed butternut squash
- 2 cups low sodium chicken or veggie broth
- 1/2 cup coconut milk*
- 1/4 tsp each of salt and pepper, more to taste
Instructions
For the Curry Roasted Chickpeas:
- Preheat oven to 350 degrees.
- Toss the chickpeas in olive oil and spices, adjusting spices to taste.
- Roast at 350 for 35 minutes, or until chickpeas are on the crispy side.
For the Thai-Spiced Butternut Bisque:
- Heat the coconut oil in a medium-large pot over medium heat. Add in onion, ginger, celery, carrot, and red curry paste. Sauté for 5-6 minutes or until veggies are soft and onion is translucent.
- Add butternut squash, broth, coconut milk, salt, and pepper. Bring to a boil, the reduce to a simmer. Cover and allow to cook for 30 minutes. You'll know it's ready when the squash can be easily pierced with a fork.
- Remove from heat and allow to cool slightly. Pour soup into a high-speed blender, and blend until super smooth.
- Transfer blended soup back to pot to reheat if necessary, or divide among bowls. Top with cilantro, coconut flakes, curry roasted chickpeas, and/or coconut cream.
Notes
*Coconut milk from a can or carton will work. The full-fat canned kind will offer more richness, though both ways are delicious.
