Thai Butternut Bisque

Thai butternut soupThis recipe can be doubled for a crowd and just gets better with time. Make it a day or two ahead of your next party. Can be made vegan by substituting vegetable stock instead of chicken stock.

  • ~4 lb. butternut squash (weight in store not after prep)
  • 2 T. olive oil
  • 1 medium yellow onion – chopped
  • 1 can (13.5 oz coconut milk)*
  • 2 t. Minced garlic
  • 4 heaping T. creamy peanut butter (Adam’s all natural is full flavored)
  • 4 cups chicken stock (= one 32 oz. carton at the store)
  • 2 t. Salt
  • 1 t. Ground cumin
  • 1 t. Ginger powder
  • 1 t. Ground coriander
  • 1 t. Smoked paprika
  • ¼ t. Ground cloves


  • Cut the squash in half lengthwise and scoop out the seeds.
  • Turn face-down into a 9″ x 13” baking dish and bake at 350 for 1 hour, 15 minutes until a fork easily pierces the skin. While squash bakes, you can make proceed with step 3.
  • Heat olive oil in large stock pot and add chopped onions, then caramelize the onions on low-medium for 15 minutes (keep covered and stir occasionally).
  • During the last 2 minutes, stir in the garlic and spices with the onions.
  • Remove from heat.
  • Remove squash from oven and allow to cool 1 hour or until you can handle it comfortably.
  • Working in batches, scoop squash from the skin with a spoon and transfer it to a blender.
  • Fill blender halfway and pour stock over squash to cover and then blend until smooth.
  • Keep repeating this process and add the onions and garlic mixture to blender as well.
  • Pour the blended squash back into the stock pot and add the can of coconut milk. If your blender needs a little more liquid, you can mix the coconut milk in with the squash as you’re blending to keep the mixture moving (it will be pretty thick!)
  • Reheat blended soup on medium and stir in the peanut butter until smooth and incorporated.
  • Serve soup with crusty artisan bread like a harvest loaf or your favorite kind.
  • Optional: garnish with a dollop of sour cream and chopped fresh cilantro

* You’ll want the rich kind of coconut milk (not lite version) with the thick coconut cream on top.
I like the one from Trader Joe’s. Chaokoh brand is also excellent. Enjoy ?