Curried Butternut Squash Bisque

Prep Time
Cook Time
2h 24m
Ready In

Recipe: #29039

February 14, 2018

"Recipe source: Bon Appetit (February 2007)"

Original is 6 servings


  • Serving Size: 1 (306 g)
  • Calories 180.3
  • Total Fat - 9.5 g
  • Saturated Fat - 4.9 g
  • Cholesterol - 21.2 mg
  • Sodium - 338.8 mg
  • Total Carbohydrate - 22 g
  • Dietary Fiber - 2.9 g
  • Sugars - 14.1 g
  • Protein - 3.2 g
  • Calcium - 82.5 mg
  • Iron - 1.2 mg
  • Vitamin C - 4.6 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 375 degrees F.

Step 2

Brush cut side of squash with oil and then place squash, cu side down, on large rimmed cookie sheet. Roast until tender (1 hour). Cool slightly and then scoop squash out into a large bowl. Measure 3 cups squash (reserve remaining for another use).

Step 3

In a large pot over medium high heat met the butter and add the onion, carrots and apple and saute for 5 minutes. Stir in curry paste, stirring for 2 minutes. Stir in chicken broth, bay leaves and 3 cups of squash and bring to a boil, reduce heat to medium low and simmer uncovered for one hour. Discard bay leaves. Working in batches, puree soup in blender until smooth (or use an immersion blender). Return to pot. Stir in cream and honey. Season with salt and pepper. Rewarm over medium high heat.

Step 4

Divide among bowls and drizzle with sour cream and sprinkle with cilantro.


No special items needed.

1 Reviews


I just knew that I would love this soup! It is so flavourful and so very yummy! The curry paste we get in our small town is horrible. So I used Madras Curry powder and a good pinch of cayenne as we love a wee bit of heat! Chose not to puree for a rustic soup that will see many repeats here! Thank you Ellie for another of your wonderful recipes! Made for Billboard Recipe Tag.


review by:
(23 Feb 2023)

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