Light and creamy, vegan butternut squash soup recipe. This simple butternut bisque is seasoned with Thai red curry paste and swirled with coconut milk. Recipe yields about 6 cups (48 ounces) soup.
Recipe adapted from my creamy (vegan!) butternut squash linguine, How Sweet Eats’ similar soup and Simply Recipes.
*Where to buy Thai red curry paste: Look for it in the Asian section of the grocery store. I like Thai Kitchen brand, which is vegan (many others are not).
**Where to buy coconut flakes: Look for them in the baking section at Whole Foods, health food stores or well-stocked grocery stores. The brands I see most often are “Let’s Do Organic” (green package) and Bob’s Red Mill.
Make it vegetarian/vegan: Choose your curry paste carefully to avoid animal products. Thai Kitchen is vegan.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.