This Thai Butternut Squash Sweet Potato Bisque is perfect for cold winter days - super thick and creamy soup with a hint of heat that will keep you warm and cozy. It has all the fall flavours and ingredients - onions, carrots, butternut squash, sweet potato, thai curry paste and coconut milk.
This beautiful Thai butternut squash sweet potato bisque is bursting with flavor and it tastes as delicious as it looks beautiful. The creamy, thick bisque is the perfect thing to eat as you cosy up on the couch in your sweaters and winter wear while watching your favorite holiday movies. The beautiful Thai flavors of coconut milk and the creamy texture enhanced by butternut squash and sweet potatoes, make this the perfect winter delight and a dish you simply cannot wrong with!
Quick Walk Through: Thai Butternut Squash Bisque
Reasons you'll love this Thai Butternut Squash Bisque
- This bisque is celebration of fresh winter produce and how they come together to form a dish that's truly comforting and heartwarming
- A quick and simple weeknight dinner recipe that comes together in 30 minutes
- Except a little prep, most of the cooking in this bisque is hands-off
- This bisque is gluten-free, and can be easily made vegetarian and vegan by eliminating fish sauce
- Looks really beautiful on the table
FAQs
The main difference between a bisque and soup is in it's texture. A bisque is like a thick and creamy soup that's usually pureed so its slightly different from a chowder which has the same thick, creamy consistency but is chunky; and soup which isn't usually as thick but can be smooth or chunky.
While I usually prefer soups which aren't as thick as this bisque, I love this one because the weather deserves soup which can be eaten and not slurped. This bisque is the consistency of really thick cream, and has to be 'eaten' with a spoon, but because of that, it feels more like a full meal. I really noticed that I started feeling full faster, probably because of the fact that I was eating it and not drinking it.
The Process
The process is extremely simple - you just saute the thai curry, onions, carrots together and then add cubed butternut squash, sweet potato, coconut milk and simmer. Finish it off with some fish sauce and blend. The result is this beautiful, thick and creamy thai butternut squash sweet potato bisque that will be made again and again and again!
Richa's Top Tips To Make The Best Thai Butternut Squash Sweet Potato Bisque
- This soup tastes a lot better when made ahead as the flavors have a chance to deepen. I usually make a larger batch of this soup and store it in the fridge in an airtight container. It stays good for up to a lot better 3 days.
- I prefer red Thai curry paste for this recipe, but that's just a personal preference. You can easily replace it with green Thai curry paste if you want.
- Make sure to always allow the butternut squash mixture to cool down completely before you blend it.
- I would not recommend using a hand blender for this recipe as that can change the texture of this bisque, which is not ideal
What To Serve With This Bisque
Since this is a thick, creamy soup, it makes for a complete meal in itself. But I often serving like serving it with some garlic bread, pepperoni cheese balls, or soft hot cross buns to make this meal even more wholesome filling.
Before you go off to try this out, don't forget the toppings! I love adding chopped red onions, sliced thai chilies, roasted peanuts, a squirt of lime and thai basil. This bisque needs the toppings to add texture and depth, so go wild! Dip some bread in, or serve this with spring rolls. Or just eat it like a meal like I do.
Watch Thai Butternut Squash Sweet Potato Bisque Recipe Video (Step by Step)
Thai Butternut Squash Sweet Potato Bisque
Ingredients
- 2 tablespoons Vegetable Oil
- 3 teaspoons Thai Green Curry Paste See Note 1
- 1 Onion chopped (small )
- 1 cup Carrots grated
- 1 Butternut Squash peeled and cubed (about 2.5-3 cups)
- 1 Sweet Potato peeled and cubed (about 1 cup)
- 1 ½ cups Coconut Milk
- ½ cup Water
- 1 tablespoon Fish Sauce optional
- Salt to taste
- Topping suggestions: chopped red onions lime juice, thai red chillies, roasted peanuts, fresh Thai basil
Instructions
- Heat oil in a large pot and add thai green curry paste. Saute for 2-3 minutes till fragrant and add onions. Cook the onions till slightly translucent and add the carrots. Cook the carrots till they soften and add the butternut squash, sweet potato, coconut milk, water (whisk together the coconut milk and water and add it to the pot) and salt. Bring this to a boil, and then reduce the heat to a simmer. Cover and cook for 20-25 minutes till the butternut squash and sweet potato have softened and can be easily smashed with the back of a spoon. Add a little more water in between if necessary. Mix in the fish sauce.
- Add everything to a blender and blend till smooth. My blender allows me to add hot things and blend, but if yours doesn't, let everything cool before blending and then reheat to serve.
- If cooling everything before blending, reheat the bisque, top with your favourite toppings and serve hot.
Notes
- You can substitute Thai green curry paste with red curry paste. The flavours will be slightly different, but both taste delicious!
- Blending: Blending hot soup can result in your blenders lid coming off because of the steam buildup, so make sure your blender is equipped for it. Otherwise, let everything come to room temperature before blending. This is important to ensure your safety
- Freezing the bisque: The bisque can be frozen for upto a month. While freezing, the fats in the coconut milk solidify and can give the bisque a powdery appearance, but all you need to do is bring the bisque to a boil and then simmer for a few minutes for everything to e smooth and creamy again
Melanie Edgal says
I cooked this after eating at a cafe. It was so easy to cook and very satisfying and soothing. It is very filling and you don’t need a big bowl of it. Excellent if you feel under the weather or just want comfort food.
Rishika Komarla says
Thank YOU! 🙂