Green Curry Butternut Squash Bisque

Butternut Squash Bisque

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

Ingredients:

  • 2 medium sized butternut squash, or about 3 cups of cooked squash
  • 3-6 cups [depending on how thick you like your soup]  plain, unsweetened almond milk
  • 1-2 tsp fresh basil, chopped
  • 3 tsp salt, or salt to taste
  • 2 heaping tsp Thai Curry Paste, I used this kind (it’s a little blander than other brands):

green curry paste

Directions:

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!

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5 Responses to Green Curry Butternut Squash Bisque

  1. Mo says:

    That bisque is gorgeous!

  2. [...] Green Curry Butternut Squash Bisque – Manifest Vegan January 16, 2010 · Posted in Soup  Hello there! If you are new here, you might want to subscribe to the RSS feed for great food updates. Green Curry Butternut Squash Bisque | Manifest Vegan. [...]

  3. john says:

    This looks incredible and so easy. Can’t wait to make it!

  4. Becky says:

    I’m with the commenter above: super spicy curry plus sweet squash sounds like a perfect combo!

  5. I love Thai green curry, but wow, sometimes it can make me sweat. Pairing it with a subtly sweet butternut squash soup would be the perfect way to eat it. You are awesome, another delicious recipe. Thank you!