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Bowl of orange winter squash and coconut bisque topped with sour cream and a green garnish in a white bowl on a wooden table.

Winter Squash & Coconut Bisque

coconut milk, cinnamon, turmeric, cumin yogurt

STARS

Take yams, butternut squash, onions, carrots, and celery and blend them together with seasonal spices. A splash of coconut milk brings a little extra sweetness to winter's favorite flavors, and a garnish of pumpkin seeds, cilantro, fried shallots, and tangy cumin yogurt makes this soup a rainy day must-have.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  35 minutes
Active Time:  10 minutes
Ingredients

Bisque

  • 1 tablespoon olive oil 
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cups peeled and cubed butternut squash
  • 2 cups peeled and cubed yams or sweet potatoes
  • ½ teaspoon cardamom
  • ½ teaspoon cinnamon
  • 1 teaspoon minced ginger
  • ¼ teaspoon turmeric
  • 3 cups vegetable broth
  • 1 15-ounce can coconut milk
  • Salt and pepper, to taste
  • 1 tablespoon apple cider vinegar, to taste
  • ¼ cup pumpkin seeds, roughly chopped
  • ¼ cup fried shallots
  • ½ cup chopped cilantro

Cumin Yogurt

  • 1 cup plain yogurt
  • 1 teaspoon cumin
  • 1 garlic clove, minced
  • Salt and pepper to taste
Directions
1
Heat the oil in a large saucepan over medium heat. Add the onion, garlic, carrots and celery and cook, stirring, until softened, 5-7 minutes.
2
Add the squash, yam, spices, stock, coconut milk, salt and pepper, and bring to a simmer. Cover and simmer for 20 minutes or until the vegetables are very tender. 
3
Purée with an immersion blender or regular blender. Stir in the vinegar and adjust the seasoning. 
4
Combine the cumin yogurt ingredients in a bowl. Purée in a blender if you like a very smooth consistency. 
5
To serve, divide the bisque between bowls, top with cumin yogurt and garnish with pumpkin seeds, fried shallots and cilantro. 

Winter Squash & Coconut Bisque

coconut milk, cinnamon, turmeric, cumin yogurt

STARS

Take yams, butternut squash, onions, carrots, and celery and blend them together with seasonal spices. A splash of coconut milk brings a little extra sweetness to winter's favorite flavors, and a garnish of pumpkin seeds, cilantro, fried shallots, and tangy cumin yogurt makes this soup a rainy day must-have.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  35 minutes
Active Time:  10 minutes
Servings:  4

Ingredients

Bisque

  • 1 tablespoon olive oil 
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cups peeled and cubed butternut squash
  • 2 cups peeled and cubed yams or sweet potatoes
  • ½ teaspoon cardamom
  • ½ teaspoon cinnamon
  • 1 teaspoon minced ginger
  • ¼ teaspoon turmeric
  • 3 cups vegetable broth
  • 1 15-ounce can coconut milk
  • Salt and pepper, to taste
  • 1 tablespoon apple cider vinegar, to taste
  • ¼ cup pumpkin seeds, roughly chopped
  • ¼ cup fried shallots
  • ½ cup chopped cilantro

Cumin Yogurt

  • 1 cup plain yogurt
  • 1 teaspoon cumin
  • 1 garlic clove, minced
  • Salt and pepper to taste

Directions

1
Heat the oil in a large saucepan over medium heat. Add the onion, garlic, carrots and celery and cook, stirring, until softened, 5-7 minutes.
2
Add the squash, yam, spices, stock, coconut milk, salt and pepper, and bring to a simmer. Cover and simmer for 20 minutes or until the vegetables are very tender. 
3
Purée with an immersion blender or regular blender. Stir in the vinegar and adjust the seasoning. 
4
Combine the cumin yogurt ingredients in a bowl. Purée in a blender if you like a very smooth consistency. 
5
To serve, divide the bisque between bowls, top with cumin yogurt and garnish with pumpkin seeds, fried shallots and cilantro.