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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.
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Thai Butternut Squash Sweet Potato Bisque

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. Watch the Recipe Video above.
Course Soups
Cuisine Thai
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 Portions
Calories 390kcal
Author Richa

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

  1. You can substitute Thai green curry paste with red curry paste. The flavours will be slightly different, but both taste delicious!
  2. 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
  3. 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

Nutrition

Calories: 390kcal | Carbohydrates: 42g | Protein: 5g | Fat: 26g | Saturated Fat: 22g | Sodium: 428mg | Potassium: 1192mg | Fiber: 7g | Sugar: 10g | Vitamin A: 33883IU | Vitamin C: 46mg | Calcium: 144mg | Iron: 5mg