74min 4 ppl
Vegan Butternut Squash Bisque with Coconut Milk
106 minutes
4 people
Hardover 60 min or 12+ steps
106 min · 13 steps
Hard: over 60 min or 12+ steps
380 kcalper person
Protein 6g
Carbs 38g
Fats 24g
About this dish
Deeply caramelised roasted butternut squash forms the backbone of this velvety vegan bisque, built up with ginger, lemongrass and toasted spices before being finished with rich coconut milk and a bright squeeze of lime. A drizzle of reduced coconut cream and a scatter of toasted pumpkin seeds add the final restaurant-worthy touch.
Allergy Info
None
Diet Info
Vegan
Ingredients
Fresh Produce
- Butternut Squashhalved lengthways, seeds removed1.4 kg
- Yellow onionlarge, diced1
- Garlic clovesminced4
- Fresh Gingerpeeled and finely grated30 g
- Lemongrassouter layers removed, finely chopped1 stalk(s)
- Lime juicefreshly squeezed2 tbsp
- Red Chillismall, thinly sliced, to serve1
- Fresh coriander leavessmall handful, to serve1 handful
Tins & Jars
- Coconut Milkfull-fat, divided400 ml
- Vegetable stockgood-quality700 ml
Dried Goods
- Toasted pumpkin seedsto serve2 tbsp
Spices & Seasonings
- Ground Cumin1 tsp
- Ground Coriander1/2 tsp
- Cayenne pepper1/4 tsp
- Fine sea saltplus more to taste1 tsp
- White pepper1/2 tsp
Oils & Condiments
- Olive oildivided3 tbsp
Utensils
- Oven
- Lined baking tray
- Large heavy-bottomed pot
- Small saucepan
- Immersion blender
- Sharp knife
- Cutting board
- Ladle
Method
1
Halve the butternut squash lengthways and scoop out the seeds, then score the cut flesh in a deep crosshatch pattern with a sharp knife.
Approx. 5 minutes
2
Dice the onion, mince the garlic, peel and finely grate the ginger, and finely chop the lemongrass, discarding its tough outer layers.
Approx. 8 minutes
3
Preheat the oven to 220°C (fan 200°C). Brush the scored squash flesh with 2 tablespoons of the olive oil and season generously with salt and white pepper.
Approx. 5 minutes
4
Place the squash halves cut-side down on a lined baking tray and roast for 45 minutes, until completely tender when pierced with a knife and deeply golden at the cut edges.
Approx. 45 minutes
5
Remove from the oven and leave to cool for 10 minutes, then scoop the flesh away from the skin; discard the skin and set the flesh aside.
Approx. 10 minutes
6
Heat the remaining 1 tablespoon of olive oil in a large heavy-bottomed pot over medium heat. Add the onion and cook, stirring occasionally, for 8 minutes until completely soft, translucent and golden at the edges.
Approx. 8 minutes
7
Add the garlic, ginger and lemongrass and cook, stirring constantly, for 2 minutes until fragrant.
Approx. 2 minutes
8
Stir in the cumin, ground coriander and cayenne pepper and cook for 1 minute, stirring continuously, until toasted and aromatic.
Approx. 1 minute
9
Add the roasted squash flesh and vegetable stock, stir to combine, and bring to a gentle simmer over medium-high heat. Cook for 10 minutes to let the flavours meld.
Approx. 10 minutes
10
Remove the pot from the heat, stir in 300ml of the coconut milk, then blitz with an immersion blender until completely smooth and velvety (or blend in batches in a countertop blender, filling no more than halfway and venting the lid).
Approx. 3 minutes
11
Return the pot to low heat, stir in the lime juice, and season with more salt to taste. Heat gently for 3 minutes until steaming but not boiling.
Approx. 3 minutes
12
Meanwhile, simmer the remaining 100ml of coconut milk in a small saucepan over medium heat for 3-4 minutes, stirring, until reduced and slightly thickened into a drizzle-able cream.
Approx. 4 minutes
13
Ladle the bisque into warmed bowls, drizzle with the reduced coconut cream, and scatter over the toasted pumpkin seeds, sliced chilli and coriander leaves. Serve immediately.
Approx. 2 minutes
