Ciocia's Thai Butternut Coconut Bisque

Elevate your soup game with Ciocia's Thai Butternut Coconut Bisque—a velvety, flavor-packed fusion of sweet, spicy, and creamy goodness. This irresistible soup combines tender butternut squash, creamy coconut milk, and bold red curry paste for a Thai-inspired twist, all brought together with the zing of fresh lime juice and fragrant ginger. Perfect for fall or any time you're craving something comforting yet exotic, this one-pot bisque is easy to make in under an hour and offers a luxurious blend of cozy and vibrant flavors. Top it with fresh cilantro and crushed peanuts for an added layer of texture and serve it with warm, crusty bread to complete the experience. This recipe is not just a meal—it’s the ultimate bowl of comfort you'll keep coming back to!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 medium-sized (about 2-3 pounds) butternut squash
• 1 can (13.5 oz) coconut milk
• 4 cups vegetable broth
• 1 medium-sized yellow onion
• 4 garlic cloves
• 1 thumb-sized piece fresh ginger
• 2 tablespoons red curry paste
• 2 tablespoons olive oil
• 1 lime
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 0.25 cup (optional, for garnish) cilantro leaves
• 0.25 cup (optional topping) crushed peanuts

Directions

Step 1

Peel and deseed the butternut squash. Cut it into approximately 1-inch cubes for even cooking.

Step 2

Peel and finely dice the yellow onion. Mince the garlic cloves and grate the fresh ginger.

Step 3

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened and translucent.

Step 4

Stir in the minced garlic, grated ginger, and red curry paste. Cook for 1-2 minutes, stirring frequently, until fragrant.

Step 5

Add the cubed butternut squash to the pot and stir to coat it with the spices and aromatics.

Step 6

Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for about 25-30 minutes until the squash is very tender.

Step 7

Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, allow the soup to cool slightly and blend in batches in a countertop blender.

Step 8

Return the soup to the pot (if blended in batches) and stir in the coconut milk. Season with salt and black pepper, adjusting to taste. Heat the soup gently over low heat, making sure it does not come to a boil.

Step 9

Squeeze the juice of one lime into the soup and stir well. Taste and adjust the seasoning if needed.

Step 10

Ladle the bisque into bowls and garnish with fresh cilantro leaves, crushed peanuts, or an additional drizzle of coconut milk, if desired. Serve warm with crusty bread or on its own.

Nutrition Facts

Serving size	(2830.4g)

Amount per serving	% Daily Value*
Calories	1558.6

Total Fat 57.4g	0%
Saturated Fat 9.5g	0%
Polyunsaturated Fat 5.6g
Cholesterol 0mg	0%
Sodium 5350.5mg	0%
Total Carbohydrate 251.3g	0%
Dietary Fiber 57.4g	0%
Total Sugars 72.4g
Protein 41.0g	0%

Vitamin D 0IU	0%
Calcium 783.9mg	0%
Iron 15.2mg	0%
Potassium 6320.6mg	0%

*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.

Source of Calories

Fat: 30.6%

Protein: 9.7%

Carbs: 59.6%