A bowl of puréed butternut squash soup can be unfailingly predictable. It’s creamy and comforting, and about the easiest way to crack the squash’s unforgiving shell, but after the second or third serving of the season it can quickly become boring.
A good way to literally spice things up is to add flavor-boosting ingredients like Sriracha and hot curry powder. To achieve the ultimate velveteen texture, substitute silky coconut milk for stock—now we’re dealing with a totally different beast.Print
Spicy Butternut Squash Bisque Recipe
Ginger, hot curry powder, and coconut milk flavor this creamy vegan butternut squash soup recipe.
Adapted from Graham Elliot
- Yield: 6 1x
- 1 tablespoon vegetable oil
- 1/4 cup minced fresh ginger
- 1/4 cup small diced onion
- 3 cloves garlic, minced
- 1 large butternut squash, peeled, seeds removed, and cut into 2-inch pieces
- 2 (14-ounce) cans coconut milk
- 1 cup shaoxing or mirin
- 1/4 cup chopped parsley
- 1/4 cup rice wine vinegar
- 1 tablespoon Sriracha chile sauce
- 2 tablespoons soy sauce
- 1/2 teaspoon hot curry powder
- Toasted pumpkin seeds for garnish
- Heat oil in a large pot over medium heat. Once shimmering, add ginger, onion, and garlic and season with salt. Cook until vegetables are tender and just starting to brown.
- Add remaining ingredients (except for pumpkin seeds) stir to combine and bring to a simmer. Cook, covered, until squash is tender, about 45 minutes.
- Puree soup in batches in the blender until smooth. Return soup to pot and season with salt to taste. Serve garnished with pumpkin seeds.