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!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

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.

Step 3

While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.

Step 4

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.

Step 5

Add the curry powder, ground cumin, and ground coriander to the pot, stirring frequently, and sauté for 1 minute to toast the spices.

Step 6

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.

Step 7

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).

Step 8

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.

Step 9

Ladle the bisque into bowls, and garnish with a squeeze of lime juice and chopped cilantro, if desired. Serve warm.

Nutrition Facts

Serving size	(2661.3g)

Amount per serving	% Daily Value*
Calories	1288.4

Total Fat 39.0g	0%
Saturated Fat 6.7g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 6079.5mg	0%
Total Carbohydrate 230.8g	0%
Dietary Fiber 51.5g	0%
Total Sugars 68.6g
Protein 29.9g	0%

Vitamin D 0IU	0%
Calcium 708.0mg	0%
Iron 17.3mg	0%
Potassium 5628.5mg	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: 25.2%

Protein: 8.6%

Carbs: 66.2%