Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
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.
Ingredients
- 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
Directions
- In a medium stock pot, combine the squash, onion and broth of choice.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add the Coconut Ginger Soup Base and apples. Simmer 10 minutes more.
- In blender or food processor, purée the soup in small batches.
- Return the puréed soup to the pot.
- Stir in the Coconut Milk. Return to boil, then reduce heat and simmer for 2 minutes.
- Serve hot.
In This Recipe
This is the soup everyone has fallen in love with. Add coconut milk and chicken to make Thailand’s famous Tom Ka Gai.