Curried Butternut Squash Bisque
Indulge in the velvety warmth of Curried Butternut Squash Bisque, a fusion of creamy coconut milk, aromatic spices, and roasted butternut squash that will tantalize your taste buds. This comforting soup layers the earthy sweetness of oven-roasted squash with bold flavors of curry powder, cumin, and coriander, creating a perfectly balanced dish that's both nourishing and satisfying. Fresh ginger and garlic add a zesty kick, while a touch of lime and cilantro provide a refreshing finish. Ideal for cozy evenings or festive gatherings, this dairy-free and vegan-friendly recipe is ready in just an hour and serves six hearty portions. Perfect for those looking to elevate their soup game with a healthy, flavor-packed option!
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Recipe Information
Ingredients
- 1 large (about 2.5 lbs) butternut squash
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 tablespoon, freshly grated ginger
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 1 tablespoon (optional, for garnish) lime juice
- 2 tablespoons, chopped (optional, for garnish) cilantro
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes. Spread the cubes on the prepared baking sheet, drizzle with 1 tablespoon of olive oil, and toss to coat. Roast for 25-30 minutes or until the squash is fork-tender, flipping halfway through.
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 5-7 minutes until translucent. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the curry powder, ground cumin, and ground coriander to the pot, stirring frequently, and sauté for 1 minute to toast the spices.
Pour in the vegetable broth and add the roasted butternut squash to the pot. Bring the mixture to a simmer, and cook for 10 minutes to allow the flavors to meld.
Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth (return to the pot after blending).
Stir in the coconut milk, and season with salt and black pepper to taste. Heat the soup gently over low heat for 5 minutes, ensuring it does not boil.
Ladle the bisque into bowls, and garnish with a squeeze of lime juice and chopped cilantro, if desired. Serve warm.
Nutrition Facts
Calories |
212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.2 g | 8% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 943 mg | 41% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 11.5 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 117 mg | 9% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 934 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
