• Home
  • About
  • Recipes
    • Dairy Free
    • Gluten Free
    • One Pan
    • Paleo
    • Vegetarian
    • Whole 30
    • Weeknight Dinner Recipes
  • Contact
    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
You are here: Home / Soups and Stews / Curried Butternut Squash Bisque with Cashew Cream (Vegan)

Curried Butternut Squash Bisque with Cashew Cream (Vegan)

By Lauren Keating On 11/10 28 Comments

Pin
Share
Tweet
Share
206Shares
Jump to Recipe
Vegetarian

As I dropped the spoon back into the pot, a huge smile spread across my face. I’ve been dreaming about curried butternut squash soup for a while and I had a hunch that it would be good, but I had no idea it would be that good. It’s definitely a soup I’ll make over and over again – and I can’t wait to eat the leftovers for lunch all week! Curried Butternut Squash Bisque with Cashew Cream (Vegan)// @HealthyDelish

I just posted a tofu curry pot pie recipe last week and I know that curry isn’t for everyone, but I can’t help it – I’m on a major curry kick lately. This recipe couldn’t be any more different from las week’s though: In this bisque, the curry takes back seat to the other flavors and adds a touch of mystery and a subtle heat that builds as you eat. It doesn’t taste like “curry” at all and I’d be willing to bet that most people wouldn’t be able to identify the flavor if they didn’t already know what it was.

This butternut squash soup is silky smooth and unbelievably creamy, despite the fact that there’s no cream (or any dairy) in it whatsoever. I don’t now how, but it tastes like it’s full of butter. While we were eating, Shawn said it reminded him of the lobster curry soup on the Indonesian tasting menu at Yono’s, and he was absolutely right. I had forgotten all about it, even though it was the best soup I’ve eaten in my entire life. This curried butternut soup is a very close second.

Curried Butternut Squash Bisque with Cashew Cream // @HealthyDelish

This recipe takes just about an hour to make, but it’s almost all passive time that you don’t actually have to be in the kitchen for.

Roasting the squash brings a ton of depth to it’s flavor, but I’ll admit that the real reason I did it was that I was being lazy. I HATE cutting winter squash. It’s s0 hard, and I’m always afraid that I’m going to break my knife. Roasting means I  only have to make one easy cut down the center. After it bakes, it’ll slip out of it’s skin so easily that you can do it with your hands.

Roasting the squash also gives you time to soak the cashews for the amazing cashew cream that I drizzled over of the soup (it’s based on this cashew cream recipe from With Food + Love). Even though the soup is great without it, you definitely don’t want to skip out on the cream – it really takes it to the next level!

Vegan Butternut Squash Bisque with Cashew Cream // @HealthyDelish

Continue to Content
Curried Butternut Squash Bisque with Cashew Cream (Vegan)

Curried Butternut Squash Bisque with Cashew Cream (Vegan)

Yield: 6
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour

Ingredients

  • 1 medium butternut squash
  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon hot Madras curry powder
  • 4 cups reduced sodium vegetable stock
  • 1/4 cup loosely packed fresh cilantro, chopped (for garnish)[br]

For the Cashew Cream

  • 1/3 cup cashews
  • 1/3 cup unsweetened almond milk (or other non-dairy milk)
  • 1 tablespoon lime juice
  • 1/2 teaspoon olive oil
  • 1 generous pinch sea salt

Instructions

  1. Heat the oven to 400ºF.
  2. Cut the squash in half, length-wise, and scoop out the seeds. Place on a baking sheet, cut side down. Roast the squash for 30-40 minutes, or until it's very soft and the skin starts to bubble. Remove from the oven and let cool. Peel away the skin.
  3. Heat the olive oil in a soup pot. Add the onions and garlic; cook 4-5 minutes, until soft but not brown. Stir in the curry powder and cook one minute. Add the squash and vegetable stock. Cook 5-10 minutes, or until heated through. Transfer to a blender and blend until smooth.
  4. Serve topped with cashew cream and chopped parsley.

For the Cashew Cream

  1. Soak the cashews in 1 cup of water for at least 30 minutes. Drain. Add the soaked nuts, almond milk, lime juice, and oil to your blender; blend on high until smooth. Season to taste with salt.
Nutrition Information

Amount Per Serving Calories 141Total Fat 6.7gFiber 3.7gProtein 2.9g

Love this Recipe?

Please leave a comment on the blog or share a photo on Pinterest

© Lauren Keating
Curried Butternut Squash Bisque with Cashew Cream (Vegan) 1

 

Pin
Share
Tweet
Share
206Shares

Tagged with: Fall// Lent// Vegetarian or Vegan// Winter28 Comments

My Cookbooks

Healthy Meal Prep Slow Cooker Cookbookhealthy eatong one-pt cookbook

« Chestnut and Rye Stuffing with Bacon
30-Minute Bistro Chicken »

Comments

  1. Samantha @FerraroKitchen says

    11/16 at 12:47 pm

    Gorgeous soup!!! And I love curry!! Great combo!

    Reply
  2. Kellie @ The Suburban Soapbox says

    11/13 at 9:39 am

    This looks so silky smooth, I have everything to make it right now!

    Reply
  3. Joanne says

    11/12 at 7:11 pm

    The butternut and curry combo is a match made in flavor heaven! I definitely need to try this soup. I’m sure it will be lovely.

    Reply
  4. Nutmeg Nanny says

    11/12 at 12:45 am

    This soup looks so comforting and delicious. Totally perfect for winter.

    Reply
  5. Angie | Big Bear's Wife says

    11/11 at 9:22 pm

    That is one beautiful bisque!

    Reply
  6. Sippitysup says

    11/11 at 2:20 pm

    I guess that’s why they call it “butter” nut! GREG

    Reply
    • Lauren Keating says

      11/11 at 2:38 pm

      I guess so! đŸ˜‰ It definitely comes out in this recipe!

      Reply
  7. Renée J. (RJ Flamingo) says

    11/11 at 10:31 am

    I love butternut squash soups and this one has some wonderful flavors that are right up my alley! Pinned and Stumbled!

    Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

healthy delicious logo - art deco artichoke with real food recipes underneath

Meet Lauren

hd_photo
Lauren Keating is a recipe developer and food photographer who shares easy weeknight recipes and fun weekend projects featuring fresh ingredients.

lk@healthy-delicious.com

Recipe Key

    Gluten FreeDairy-FreeLow CarbVeganVegetarianWhole30PaleoOne Pan

My Cookbooks

healthy eatong one-pt cookbook

Web Stories

Copyright © 2021 · Healthy-Delicious · Privacy Policy · Site Design by Wooden Spoons

90
116