Light and creamy, vegan butternut squash soup recipe. This simple butternut bisque is seasoned with Thai red curry paste and swirled with coconut milk. Recipe yields about 6 cups (48 ounces) soup. The soup is really creamy yet very light since it’s almost all butternut with just a swirl of coconut milk on top.This soup isn’t so spicy that it won’t pair well with other foods.
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