This Curried Butternut Squash Bisque with Roasted Cashews and Coconut Flakes is warm and comforting. Cozy up by the fireplace on a chilly evening and enjoy all of the flavors of the season.
Hey there, it’s Edyta from Innocent Delight and today I’m bringing you an amazing recipe for Curried Butternut Squash Bisque with Roasted Cashews and Coconut Flakes.
Butternut squash is, for me, the ultimate fall and winter vegetable. I love cooking with it and, more to the point, I love eating it. I know that sometimes it can be intimidating, as it may not be easy to prep. Don’t worry! For this recipe, you can buy pre-cut butternut squash and save yourself some prep and peeling time.
However, if you’re interested in easy methods of preparing and cooking with winter squashes, make sure to check my Ultimate Guide to Winter Squashes. Included there is my favorite Turkey Stuffed Acorn Squash recipe if you are looking for a hearty fall dinner.
I’m really excited about this Curried Butternut Squash Bisque recipe. It’s very easy to make, yet packs bold flavors. Curry adds the extra twist to a traditional butternut squash bisque.
There are different methods of preparing squash soups, but for me roasting the vegetables and fruit really is key. Roasting enhances and elevates the natural flavors of both fruits and vegetables.
Curried Butternut Squash Bisque with Roasted Cashews
To make this Curried Butternut Squash Bisque irresistible, I roasted butternut squash, vidalia onion, and gala apples.
All of the above ingredients are in season now and are easily available. After roasting these ingredients, I added the vegetables to the pot and covered them with chicken stock, some heavy cream, curry powder, salt, and pepper. Then I brought it to a boil, blended, adjusted seasoning to taste, and was basically done.
This recipe is not vegan, but with a few simple substitutions, you can make a vegan version. To do so, I suggest:
- Replacing chicken stock with vegetable stock.
- Replacing the heavy cream with full-fat coconut milk (full fat from heavy cream or coconut milk adds some nice smoothness to the soup so I do not recommend to go low fat here).
To cap it all off, I suggest being mindful of your toppings because they add different textures to an otherwise creamy soup. For this recipe, I roasted cashews, some unsweetened coconut flakes, and topped everything with freshly-chopped parsley. I think that the combination of these flavors and textures really hit the mark. My husband can attest to it too. He replenished his bowl on a couple of occasions.
You can substitute in a few ingredients like roasted, slivered almonds or pine nuts, for your nut topping, or perhaps different herbs like cilantro or chives. I’m sure all of these options will work well. I wouldn’t suggest nixing nuts and herbs altogether. The nuts are needed for extra texture and the herbs for some freshness. Coconut flakes added a nice touch too, but if you can’t find them shredded, toasted coconut can work too.
If you like this recipe, you may also like this Baked Butternut Squash with Apples and Figs as a perfect side dish to any fall dinners.
Ingredients
- 1 medium butternut squash (about 2 pounds) - peeled and cubed
- 1 large Vidalia onion - cut in quarters
- 2 Gala apples - peeled, cored, and cut into quarters
- 4 cups virgin coconut oil
- 4-6 cups chicken stock
- ½ cup of heavy cream
- ½ to 1 teaspoon curry powder
- ½ to 1 cup roasted cashews
- 1 tablespoon lemon juice
- Salt & Pepper, to taste
- Toasted coconut flakes, to garnish
- Parsley, to garnish
- Extra heavy cream, to garnish
Instructions
- Preheat the oven to 425ºF.
- Spread squash, onion, and apple on a baking sheet. Add coconut oil, salt, and pepper and mix together.
- Roast the fruit and vegetables for 35-40 minutes.
- Spread raw cashews on a separate baking sheet. Season with a little salt and add to the same oven for 10 minutes, or until golden brown.
- Remove cashews from the oven and let them cool down.
- Once the vegetables/fruit are fully cooked, add them to the soup pot, cover with 4 cups of stock, cream, and a half a teaspoon of curry. Bring to boil.
- Using a handheld blender, blend the soup until creamy.
- Once the soup is blended, add lemon juice and adjust the salt and pepper.
- If the soup is too thick, just add more stock.
- If you’re a curry enthusiast, add another ½ teaspoon.
- Serve with chopped roasted cashews, toasted coconut flakes, fresh parsley, and an extra teaspoon of heavy cream.
Notes
Home Chef Tips: • Use pre-cut butternut squash to avoid peeling. • Use a standup blender if you don’t have a handheld one and pour the soup in batches. • Make it vegan by replacing the chicken stock with vegetable stock and the heavy cream with full fat coconut milk.
We hope you enjoy this Curried Butternut Squash Bisque recipe from SoFabFood Home Chef, Edyta from Innocent Delight, as much as we do. If you love this recipe, you can find more like it by visiting our One-Pot Meals section. For daily recipe inspiration, subscribe to our newsletter, like us on Facebook, and follow us on Pinterest. Enjoy!
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