Roasted Vegetable Coconut Milk Bisque
Prep time
Cook time
Total time
There are layers of flavors in this soup, built in from roasting the vegetables. It really makes a difference in every spoonful.
Cuisine: american
Serves: serves 8-10
  • 1 large butternut squash, peeled, seeded, diced and roasted
  • 1 sweet potato, peeled and diced
  • 1 large yellow onion, minced
  • 3 red potatoes, peeled and diced
  • 3 large carrots, peeled and diced
  • 3 stalks of celery, diced
  • 1 clove of garlic, minced
  • 4 tablespoons of olive oil
  • 2 teaspoons of cinnamon
  • 1 teaspoon of curry powder
  • 1 teaspoon of dried ginger powder
  • 1 can of light coconut milk
  • 3 cups of water
  • salt and pepper to taste
  1. Preheat oven to 425 degrees Fahrenheit. Peel, seed and cut the butternut squash into 2 inch by 2 inch chunks. Lay them flat on a cookie sheet. Cut the sweet potatoes and carrots and add them too. Drizzle 3 tablespoons of olive oil, 1 teaspoon of cinnamon and 1 teaspoon of curry powder on top. Toss well with a spoon. Roast for 30 minutes until lightly caramelized.
  2. While the squash roasts, cut the onion, potatoes, sweet potatoes, carrots, and celery.
  3. In a large stockpot, heat the last 1 tablespoon of olive oil over low/medium flame. Add the onion and garlic. Saute for 5 minutes, until fragrant and just slightly translucent.
  4. Add the celery and potato. Toss well. Saute for 20 minutes, or until the roasted veggies are lightly caramelized.
  5. Add the roasted veggies to the stockpot. Add the remaining 1 teaspoon of cinnamon powder, 1 teaspoon of curry powder, and 1 teaspoon of ginger. Toss well. Add the coconut milk and 3 cups of water. Bring to a simmer. Cook for another 30 minutes.
  6. Puree with a hand blender. Add a teaspoon of salt and a half teaspoon of pepper. Taste and adjust salt and pepper seasoning to your taste.
  7. Will keep in the fridge in tupperware for up to a week.
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