Next-Day Flavor
This bisque gets even better after resting overnight. Let it cool, then refrigerate and reheat gently the next day — the lemongrass and spices meld beautifully for a richer, more balanced flavor.
Vietnamese Spiced Butternut Squash Bisque
This Vietnamese Spiced Butternut Squash Bisque is a creamy, flavor-packed soup inspired by traditional Vietnamese flavors. Made with curry, lemongrass, and a hint of heat from serrano pepper, it's a cozy and comforting dish perfect for any season.
Equipment
- Blender or Immersion Blender
Ingredients
- 1½-2 lb butternut squash
- 2 tbsp coconut oil
- 1 medium yellow onion, roughly diced
- ½-1 serrano pepper, diced with seeds (remove membrane for less heat)
- 2-3 cloves garlic, roughly chopped
- 1 tbsp fresh ginger, roughly chopped (about a 1½" piece)
- 1 tbsp lemongrass paste (or 1 stalk fresh lemongrass, trimmed and crushed)
- 1 tbsp curry powder
- 1½ tsp coriander
- 1 tsp tumeric
- ¾ tsp cinnamon
- ¾ tsp cardamom
- 1 tsp salt, adjust to taste
- ½ tsp black pepper, adjust to taste
- 4 cups low-sodium vegetable broth
- 1 tbsp low-sodium soy sauce or tamari
- 1 (13.5 oz) can coconut milk
- 1-2 limes, juiced (start with 1 and adjust)
Optional Garnish
- Cilantro, chopped
- Unsalted peanuts, raw or roasted, chopped
- Lime wedges
- Serrano, thinly sliced
Instructions
- Prep the Squash: Peel and cube the butternut squash into roughly 1-2 inch pieces, removing the seeds with a spoon. Set aside.
- Sauté the Aromatics: In a large pot or Dutch oven, heat 2 tbsp coconut oil over medium heat. Add medium diced onion and sauté for about 5 minutes, until translucent and fragrant.
- Add Flavor Base: Stir in 2–3 cloves chopped garlic, 1 tbsp chopped ginger, and ½–1 diced serrano pepper. Add 1 tbsp lemongrass paste (or 1 crushed lemongrass stalk if using fresh). Cook for another 2 minutes, stirring frequently, until fragrant.
- Toast the Spices: Add 1 tbsp curry powder, 1½ tsp coriander, 1 tsp turmeric, ¾ tsp cinnamon, ¾ tsp cardamom, 1 tsp salt, and ½ tsp black pepper. Stir and cook for 1 minute to bloom the spices.
- Simmer the Squash: Add the cubed butternut squash and 4 cups vegetable broth. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the squash is tender.
- Remove Lemongrass & Blend: Discard the lemongrass stalk if using fresh. Remove the pot from heat and carefully blend the soup with an immersion blender until smooth, or transfer to a blender in batches, once it has cooled slightly.
- Add Creaminess & Season: Return the soup to low heat and stir in 1 can coconut milk, 1 tbsp soy sauce, and the juice of 1 lime. Taste and adjust with more salt, pepper, or lime juice as needed.
- Simmer & Serve: Let the soup simmer gently for about 10 minutes to allow the flavors to meld. Ladle into bowls and top with your desired garnishes.
Notes
Using Fresh Lemongrass
If using fresh lemongrass, trim off the woody end and peel away the tough outer layers. Lightly crush the stalk with the back of a knife to release its citrusy aroma before adding to the pot. Let it simmer with the soup to infuse flavor, then remove it before blending. The result is a brighter, more fragrant bisque.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop with a splash of broth or water if thickened.
Freezing Tip
Cool completely before freezing in sealed containers for up to 2 months. Thaw overnight and reheat over low heat.
Nutrition
Serving: 1 servingCalories: 326kcalCarbohydrates: 30.14gProtein: 4.46gFat: 24.24gSaturated Fat: 21.066gPolyunsaturated Fat: 0.431gMonounsaturated Fat: 1.227gTrans Fat: 0.006gSodium: 989mgPotassium: 917mgFiber: 4.4gSugar: 3.59gVitamin A: 1149IUVitamin C: 27.8mgCalcium: 102mgIron: 4.91mg
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