Butternut Coconut Bisque

This soup is packed with nutrition and flavor. It’s versatile enough to be served as a supper entree or in a mug as a snack after school or after a walk on a chilly day. And with a little advance prep, peeling and chopping the vegetables and also assembling the other ingredients the day before or the morning before you make it will go together quickly…


  • 2 Tbsp olive oil
  • 4-6 garlic cloves, chopped
  • 1 large Vidalia onion, chopped
  • 1-2 inch ginger root, peeled and chopped
  • 3 medium carrots, chopped coarsely
  • 4# butternut squash, peeled and cut into 1 inch chunks
  • 1-2 apples, peeled and chopped
  • 1/2 tsp cinnamon
  • 2 cups unsalted vegetable or chicken broth
  • 1.5 cups light coconut milk

Heat olive oil in a large dutch oven or heavy soup pot. Add garlic and cook for 30 seconds. Add onions and ginger. Cook for 1-2 minutes more.

Add carrots, butternut squash, apples and cinnamon to the pot. Pour broth over the vegetables, adding more if necessary to generously cover them. Cook for 20-30 minutes or until the vegetables are tender and soft.

Using an immersion blender, puree the soup until smooth. Think with more broth if you want. Taste for seasoning and add salt and pepper to taste. Add the coconut milk and blend into the soup.

I like this garnished with chopped cilantro leaves, toasted almond slices or chopped scallions… Leftovers can be stored in mason jars for snacks or lunches.



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