Curry Butternut Bisque Recipe

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A delicious year-round alternative to cream-based soups. Packed with antioxidants, Vitamin B6 and potassium. Curry and ginger to help combat inflammation and keep cancer at bay, as well as coconut cream to complement in health and flavor. One of my favorites for Meatless Monday, this flavorful combo will delight your tastebuds! It goes perfect with Vegan Dairy-Free Sour Cream on top!

Looking for more amazing plant-based soup recipes? Here's a few others flavors to try out!

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Curry Butternut Squash Bisque

Yield: 4

Author: Rebecca Baron

prep time: 1 H 5M cook time: 10 M total time: 1 H 15 M

ingredients:

4 cups roasted butternut squash
2 cups vegetable broth
1 large white onion, roughly chopped
5 cloves garlic
1 thumb fresh ginger
2 tbsp olive oil
1 cup coconut cream
2 tsp curry powder
Cayenne & red pepper flakes, to taste
Himalayan pink salt & pepper, to taste

instructions:

How to cook Vegan Curry Butternut Squash Bisque

Preheat oven to 400° and line a baking sheet with parchment paper.
Cut 2 medium to large butternut squash long ways and lay face down (or 4 cups frozen) on the baking sheet.
With a fork, poke holes around the outer skin of the squash, then rub lightly with olive oil. Roast for 30 minutes.
Combine vegetable stock in a large pot with garlic and onion. Caramelize and sweat the onions on medium heat before adding other ingredients.
Scoop out the flesh of butternut squash once cool enough to handle and add to pot with ginger and spices. Simmer on low for at least 15 minutes. (More time creates a very complex flavorful soup.)
Puree with an immersion blender or by smaller portions in a standing blender after cooling.
Slowly add the coconut cream, salt & pepper to taste. Serve and enjoy!

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Curry Butternut Bisque Recipe

This curry butternut bisque recipe from Rebecca Baron is a great alternative to cream-based soups. It is also very easy to make at home. You must try it!

Curry Butternut Bisque Recipe