Curried Butternut Squash Bisque

Curried Butternut Squash Bisque

I made this curried butternut squash bisque recipe on Family Day. It felt like it took all day, and that’s because I made my own Veggie broth to go along with it. And I must say, it makes a big difference. It’s a great tasting soup. Takes a few steps, but it is so worth it! Post some photo’s, let me know if you made it and how it turned out!

Thai red curry paste adds a spicy punch.

Ingredients for Curried Butternut Squash Bisque:

6 servings

  • 2 2-pound butternut squash, halved lengthwise, seeded
  • 2 teaspoons olive oil
  • 2 tablespoons butter (unsalted)
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 1/2 cup shopped peeled apple
  • 2 teaspoons Thai red curry paste*
  • 2 14 ounce cans low-salt chicken broth (or veggie – whatever you prefer). I used Veggie.
  • 2 bay leaves
  • 1/4 cup whipping cream
  • 2 tablespoons honey
  • 6 tablespoons sour cream, stirred to loosen
  • chopped fresh cilantro


Preheat oven to 375 F. Brush cut side of squash with oil; place squash, cut side down, on large rimmed baking sheet. (I covered it with foil paper for easy clean up.)

Roast until tender, about 1 hour. Cool slightly. Scoop squash out into large bowl. Measure 3 cups squash. I used both my butternut squash and didn’t bother measuring. They weren’t huge. I just ended up adding more veggie broth to loosen it up. But you could measure out 3 cups, and use remaining squash for another use. They are amazing just on their own.

Melt butter in large pot over medium-high heat. Add onion, carrots, and apple; sauté 5 minutes. Add curry paste; stir 2 minutes. Add broth, bay leaves, and 3 cups of squash. Bring to a boil; reduce heat to medium-low and simmer uncovered 1 hour. (Trust the process and the time).

Discard bay leaves. Working in batches, purée soup in blender until smooth. Return to same pot. Stir in cream and honey. Season with salt and pepper. Reward over medium-high heat.

Divide soup among bowls. Drizzle with sour cream; sprinkle with cilantro. (I didn’t do this step). The soup was amazing without the sour cream and cilantro.

*Available in the Asian foods section of some supermarkets and at Asian markets.

Recipe from (February 2007)

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