Thai Butternut Squash and Corn Bisque
Savor the exotic flavors of this Thai Butternut Squash and Corn Bisque, a velvety, plant-based soup that strikes the perfect balance between creamy, spicy, and sweet. Roasted butternut squash forms the base of this dish, blending seamlessly with vibrant corn kernels, creamy coconut milk, and the bold spice of red curry paste. Fresh ginger, garlic, and lime juice lend a zesty, aromatic touch, while a garnish of chopped cilantro and optional chili flakes adds a fresh, fiery finish. With minimal prep and a cook time of just under an hour, this gluten-free and dairy-free recipe is ideal for cozy weeknight dinners or meal prep. Serve it as a standalone dish or pair with crusty bread for a complete meal.
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Recipe Information
Ingredients
- 1 medium (about 2 lbs) butternut squash
- 2 cups (fresh or frozen) corn kernels
- 1 can (13.5 oz) coconut milk
- 2 cups vegetable stock
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 2 tablespoons red curry paste
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped (for garnish) cilantro
- 0.25 teaspoon optional: chili flakes
Instructions
Preheat your oven to 400°F (200°C).
Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the flesh with 1 tablespoon of olive oil and place it cut-side down on a baking sheet lined with parchment paper. Roast for 30-35 minutes or until the flesh is tender.
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent.
Add the minced garlic and grated ginger to the pot and sauté for an additional 1-2 minutes until fragrant.
Stir in the red curry paste and cook for 1 minute, letting the flavors bloom.
Add the corn kernels and vegetable stock to the pot. If you're using fresh corn, scrape the cobs to add more flavor.
Once the squash is cool enough to handle, scoop out the flesh and add it to the pot.
Bring the mixture to a gentle simmer and let it cook for 10 minutes to allow the flavors to meld.
Using an immersion blender (or a regular blender in batches), puree the soup until smooth and creamy.
Stir in the coconut milk, lime juice, salt, and black pepper. Taste and adjust seasoning if needed. Add chili flakes for extra heat, if desired.
Heat the soup over low heat for an additional 5 minutes, stirring occasionally.
Serve hot, garnished with chopped cilantro and extra chili flakes (if using).
Nutrition Facts
Calories |
355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.3 g | 13% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 994 mg | 43% | |
| Total Carbohydrate | 66.9 g | 24% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 19.3 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 136 mg | 10% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1312 mg | 28% | |
*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.
