Green Curry Butternut Squash Bisque

See the full recipe from Allyson Kramer

  • 2 medium sized butternut squash, or about 3 cups of cooked squash
  • 3-6 cups [depending on how thick you like your soup]  plain, unsweetened almond milk
  • 1-2 tsp fresh basil, chopped
  • 3 tsp salt, or salt to taste
  • 2 heaping tsp Thai Curry Paste, I used this kind (it’s a little blander than other brands):
  • sundried tomato and butternut squash bisque
  • Curried Pumpkin & Sweet Potato Soup
  • cream cheese potato soup
  • Adzuki Bean and Cabbage Soup
  • Sweet Potato Cauliflower Soup
  • Roasted Beet & Apple Soup
  • Roasted Butternut Parsnip Bisque
  • Cheezy Polenta with Sun Dried Tomatoes
  • Roasted Red Pepper & Garlic Falafel
  • Capri Tomatoes

Can the world use another Curried Butternut Squash Soup recipe?

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