Curried Coconut Butternut Bisque

curried-coconut-butternut-bisque

I’m kind of obsessed with winter squash right now. Need proof? See my last post. Expect a plethora of squash-based recipes in the near future. Squash soup should be considered a comfort food, and roasted squash seeds are a bona fide healthy-ish binge food. To combat depression stemming from the results of the 2016 election, I’m eating a lot of squash. Because I feel sort of…squashed. Please enjoy this recipe, and use it to sooth your soul.

vegan-curried-coconut-butternut-bisque

Curried Coconut Butternut Bisque

ingredients

1 butternut squash
1 cup finely chopped onion
2 cloves garlic, minced
4 scallions aka green onions, thinly diced
1/4 tsp minced ginger
1 1/2 Tbsp curry powder
1 14oz can light coconut milk
4 cups vegetable broth (use this recipe, or sub store-bought)
1 pinch Himalayan pink salt
1 pinch black pepper or 2 whole peppercorns
2 Tbsp coconut sugar or maple syrup OR if you prefer a no-added-sugar variation…
1g pure stevia extract OR 2 packets stevia crystals OR 1 Tbsp stevia granules (see stevia conversion chart)




for serving
Toasted butternut squash seeds, shelled (if you saved the seeds and roasted them using this recipe) OR shelled pumpkin seeds/pepitas
Chili garlic sauce or siriacha (Huy Fong Foods or similar brand)
Full fat coconut milk
parsley leaves

paleo-curried-coconut-butternut-bisque

method

1. Roast butternut squash (whole) for 10 minutes at 425 degrees F. This will not cook it completely; it will merely make it easier to slice. Carefully remove from oven, cut in half, and remove seeds/innards. Then use this recipe for roasted winter squash seeds. Return butternut squash halves to oven, continuing to roast for 10 minutes.
2. Heat a large pot over medium heat.
3. Meanwhile, once squash has cooled, remove skin and coarsely chop.
4. Once soup pot is hot, add the coconut oil, scallions, and minced garlic. Sauté for 2 minutes, stirring frequently.
5. Add cooked butternut squash and season with a pinch each salt and pepper, curry powder, and ground cinnamon. Stir to coat, then cover and cook for 3 minutes, stirring occasionally.
6. Add light coconut milk, vegetable broth, coconut sugar OR maple syrup OR stevia, and chili garlic paste or sriacha.
7. Bring to a low boil over medium heat and then reduce heat to low. Cover pot and and simmer for 5 minutes.
8. Transfer to a blender or food processor, and purée on high until creamy and smooth. When blended, return soup to pot.
9. Taste and adjust seasoning ratio (add more curry powder, salt, or sweetener as needed). Reduce heat to low, and continue to heat for 3-5 minutes, stirring frequently.




10. Immediately before serving, add a dallop of full-fat coconut milk (optional). Use a fork to make a spiral design (also optional). Store leftovers covered in the refrigerator for 3 days, or freeze. If you plan to freeze it, I recommend letting it simmer on low for 20 minutes longer OR letting the cooled soup chill in the fridge for 1 day prior to freezing. This will allow the flavors/spices/natural vegetable salts to best compliment each other (soup always tastes best the second day, am I right?).

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