Curried Butternut-coconut Bisque


Each year, blogs and restaurants everywhere offer up autumnal soups of the pumpkin and squash variety, but that's for good reason: pureed winter squash creates a silky, comforting soup with a sweet-yet-vegetal flavor that screams "Fall!". In an effort to introduce a little variation into the squash-soup-around-every-corner scene we've got going on, I gussied up this soup a bit. Curry powder and ginger give the soup a more savory backbone than traditional pumpkin pie-esque additions like cinnamon or cloves, while maintaining the expected notes of warming spice. Apple cider's hit of sweet is balanced by a healthy dash of smoked salt, and coconut milk's fatty goodness rounds everything out into a rich pool of yum. You can roast the seeds from the butternut squash with a bit of salt and spices (cumin, paprika, cayenne, ginger... whatever you'd like) and use as a garnish for the soup, as pictured above. Alternatively, a hunk of crusty bread for dipping or some crisp croutons atop the bisque are welcome additions.

What you will need

1 small butternut squash

1 small white or yellow onion, chopped

1 tablespoon olive oil, plus additional drizzle for roasted squash

1 tablespoon curry powder

1 teaspoon ground ginger

1/2 teaspoon smoked salt

1/2 cup apple cider (may sub apple juice)

1 cup warm water

2 teaspoons vegan boullion paste (like "Better Than Boullion" No-Chicken) OR 1 1/2 vegan boullion cubes

1 (14 ounce) can coconut milk (light or regular - your call!)

1 - 2 teaspoons lime juice, to taste

salt and black pepper, to taste


Avatar placeholder