Curry Coconut Butternut Squash Bisque

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Curry Coconut Butternut Squash Bisque

Serves 2
Prep Time: 10 minutes;
Cook Time: 25 minutes

1 tbsp olive oil

1 clove garlic, minced

1 small yellow onion, diced

¼ tsp red pepper flakes

1-inch piece ginger, grated

3 cups cubed butternut squash

1 jar Yai’s Thai Coconut Yellow Curry

1 cup chicken broth

Salt, to taste

Pepper, to taste

2 tablespoons toasted pumpkin seeds, optional


In a medium saucepan, heat the oil over medium heat. Add in the minced garlic, onion and red pepper flakes. Cook for 1 minute, then add in the butternut squash, grated ginger, the jar of Yai’s Thai Coconut Yellow Curry and chicken broth. Bring to a boil, then let simmer for 20 minutes until squash is softened.

Using an immersion blender or a high-speed blender, blend the soup for 1-2 minutes until completely smooth. Return to the pot (if using a high-speed blender), then add a little salt and pepper to taste. Serve with toasted pumpkin seeds.

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