| Prep Time: 10 mins
| Cook Time: 45 mins
| Total Time: 60 mins
You may need: Dried Garlic Powder
Kaffir lime leaf powder has a distinct and fragrant citrus flavor that elevates soups, curries, veggies and even desserts. It comes from the green, waxy leaf of the kaffir lime tree that has been dried and then ground into a powder. In this vegan Kaffir Lime Butternut Bisque recipe, the unique lime flavor blends perfectly with the slightly sweet, roasted squash and the creamy, savory coconut milk. The bright flavor of fresh lime juice rounds out the dish.
This recipe is so simple to make, and packs such a punch of rich and complex flavor. Garnish with a beautiful swirl of plant based yogurt for a tangy complement, and top with fresh herbs like cilantro, basil and/or mint for an authentic Southeast Asian touch. Try this Kaffir Lime Butternut Bisque with a side of rice, a fresh green salad for a hearty and comforting meal.
1 butternut squash, medium
1 Tbsp olive oil
1/2 onion, minced
2 carrots, peeled and chopped
3 stalks of celery, washed and chopped
2 cloves garlic, peeled and minced
1 (15 oz) can full fat coconut milk (light coconut milk is fine)
Juice of 1 lime
1/4 cup of almond milk, unsweetened + more as desired
1/2 tsp sea salt + more to taste if desired
Black pepper to taste
1 1/2 tsp Piquant Post Kaffir Lime powder
For garnish: chopped cilantro, plain unsweetened almond or coconut yogurt, cilantro, green onions and fried garlic granules (optional)
This soup is delicious chilled as much as it is hot! If you’re planning on making this chilled use a thinner, lower fat coconut milk. The fat in coconut turns solid when cold.
Roasting butternut squash whole in the oven is a very low maintenance way to cook! Just slice it down the middle, scoop out the seeds and roast it face down for 45 minutes to an hour! The flesh will be tender and sweet. Just allow it to cool a bit before removing the skin so it's easy to handle.
Preheat the oven to 400°F. Slice the butternut squash in half lengthwise. Scoop out the seeds with a spoon. Place the squash cut side down on an oiled sheet pan and place in the oven for 45 mins to 1 hour. Allow to cool and scoop out the flesh of the squash, taking care to avoid the skin.
Preheat a skillet and add 1 tablespoon of olive oil. Add the onion, carrots, celery and garlic. Sauté for 5-8 minutes, or until the vegetables are lightly browned and the onions are translucent. Transfer to a blender when all the veggies are tender.
To the blender, add the roasted butternut squash, coconut milk, lime juice, almond milk, sea salt, black pepper, and Piquant Post Kaffir Lime Powder. Purée until smooth, adding more almond milk if necessary to achieve the texture you prefer.
Divide into 4 bowls. Garnish with a swirl of almond or coconut yogurt, chopped cilantro, green onions and mint, and a pinch of fried garlic granules (optional)..
Coconut milk gives this soup such a creamy and rich texture, but feel free to use a light coconut milk if you want to make this soup lower calorie.
Fried garlic granules are available in Asian markets in the spice section. They add a nice garlicky flavor and a hint of crunch. Try making your own fried garlic or fried shallots.
If you don’t have coconut or almond yogurt, don’t worry, it’s delicious without it! If you’re not completely plant based you can use unsweetened greek yogurt.
If you eat seafood, try our easy and delicious Thai Shrimp Skewers With Coconut Lime Dipping Sauce.
Prefer to make a dessert? Try kaffir lime powder on our Thai sticky rice with mango dessert recipe.
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