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Butternut squash cream with curry tofu
Nutritious curry bisque with crispy tofu topping

Curried Butternut Squash Bisque with Crispy Tofu

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
Not a traditional soup, but a silky, rich cream where squash meets Thai flavors. Roasting concentrates the sugars, unlike boiling. Crispy tofu adds texture.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 410 kcal
🌍 Cuisine Modern Fusion

Ingredients

Equipment Needed

  • Blender
  • Baking sheet
  • Skillet

Allergen Information

⚠️ Soy

Instructions

1 ✓

Roast cubed squash at 400°F (200°C) for 20-25 mins.

Tip: Caramelization equals flavor.
2 ✓

Cube and sear tofu until crispy. Set aside.

Tip: Needs to be crunchy to contrast soup.
3 ✓

Sauté onion, garlic, ginger, curry powder.

Tip: Wake up the spices.
4 ✓

Add squash and coconut milk. Simmer.

Tip: Thin if needed.
5 ✓

Blend until smooth. Season with lime, salt, pepper.

Tip: Lime cuts the fat.
6 ✓

Serve topped with tofu and cilantro.

Tip: Add topping at table.

Recipe FAQ

Frozen squash?
Yes, but roast fresh is better. If frozen, boil directly in sauce.
Too thick?
Thin with veggie stock or water.

Ingredients

  • 14 oz Butternut Squash
  • 10 oz Firm Tofu
  • 1 can Coconut Milk (13.5 oz)
  • 2 tsp Curry Powder
  • 2 cloves Garlic
  • 1 small Red Onion
  • 1 inch Fresh Ginger
  • 1 tbsp Olive Oil
  • 1 pinch Salt
  • 1 pinch Pepper
  • 1 tbsp Fresh Cilantro
  • 1 whole Lime