Thai Butternut Bisque

45 minutes
4 Servings
45 minutes
4 Servings
A Taste of Thai Coconut Ginger Soup Base brings out the best in Fall squash. Make this recipe vegan by switching out chicken broth for vegetable broth.


  • 2 lbs butternut squash, peeled, seeded and cut in chunks
  • 1 medium yellow onion, roughly chopped
  • 2-4.5 oz cans chicken broth or vegetable broth
  • 1 tablespoon Coconut Ginger Soup Base
  • 2 medium apples, peeled, cored and chopped
  • 1-13.5 oz can Coconut Milk


  1. In a medium stock pot, combine the squash, onion and broth of choice.
  2. Bring to a boil, then reduce heat and simmer for 20 minutes.
  3. Add the Coconut Ginger Soup Base and apples. Simmer 10 minutes more.
  4. In blender or food processor, purée the soup in small batches.
  5. Return the puréed soup to the pot.
  6. Stir in the Coconut Milk. Return to boil, then reduce heat and simmer for 2 minutes.
  7. Serve hot.

In This Recipe

Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
This is the soup everyone has fallen in love with. Add coconut milk and chicken to make Thailand’s famous Tom Ka Gai.

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