Butternut Squash Bisque

READY IN: 1hr 20mins
Recipe by sassafrasnanc

Love, love, love this bisque. It's just scrumptious. I serve it with a dollop of sour cream in the middle. Use vegetable broth for vegetarian version.

Top Review by Gidget265

Would have given this zero or negative stars if I could. This is the first recipezaar recipe that I made that was TERRIBLE. The only good thing I can say that is had I not added the spices the soup could have been salvaged as it is a nice consistency for a cold winter day. The spices in this combo ruin the soup. Save yourself the time and embarrassment and skip this one -- or find another recipe and use an alternate spice combo.

Ingredients Nutrition

Directions

  1. Peel and seed squash and cut into cubes.
  2. Melt butter in large soup pot. Add carrots, onion and celery and saute until soft.
  3. Stir in squash and potatoes (I leave the peel on the potatoes). Saute for 3 minutes.
  4. Add chicken (or vegetable) stock and bring to a boil.
  5. Reduce heat and simmer partially covered for 40 minutes.
  6. Add curry, ginger, nutmeg.
  7. Puree in batches in blender. (You can only puree 1/2 of the soup if you want a chunky hearty style soup.).
  8. Return to soup pot. Add more stock to thin if needed.

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