Can the world use another Curried Butternut Squash Soup recipe?
I think so.
I made this yesterday for lunch and found it so surprisingly easy and yummy that I wanted to share it. I have honestly never made any kind of squash soup before this, but I have seen numerous beautiful photos from some of my favorite vegan bloggers and cookbook authors. So, I just had to try my hand at making my own… without peeking at anyone else’s recipe. :)
I couldn’t believe how stupid easy this stuff is to make. I will definitely be making this over and over again. It seems like it would be pretty good with some canned coconut milk subbed for some of the almond milk… maybe I’ll try that next time. It is pleasantly mild and sweet… but filling all on its own. After the photo I ended up gulping this stuff down like a milkshake.
I know, I have no shame.
Green Curry Butternut Squash Bisque
serves about 4
Preheat oven to 350 degrees. Cut both squash in half lengthwise, and scoop out seeds. Fill a large baking dish with about an inch of water and place squash, face down into baking dish. Bake at 350 degrees for about 30-45 minutes, or until tender. You should be able to easily pierce a fork through the skin. Two halves of my squash actually finished cooking before the others, so I removed them from the oven while the other halves finished cooking.
Once squash is finished cooking, set aside and let cool. Cut squash into smallish pieces, discarding skins.
Place squash into food processor and puree until smooth.
Transfer squash into medium sized soup pot and add all other ingredients. I started out with 3 cups of almond milk, and ended up using 6 cups to attain a hearty, but thinner consistency. Stir well.
Heat to desired temperature. Serve hot and garnish with a little soy creamer, if desired. Enjoy!