Total Time
1hr 20mins
Prep 30 mins
Cook 50 mins

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.

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.

Reviews

(2)
Most Helpful

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.

Gidget265 December 13, 2008

Every time I eat Butternut Squash soup, I compare it to this one. This is a fantastic soup for those fall and winter months. Tastes like fall with nutmeg and the cayenne pepper adds the perfect flavor to top. I was often the taste-tester in the house, and trust me, the cayenne pepper and curry powder will turn this dish from boring to tasty, so don't skimp on the seasonings!

DBerrilicous August 22, 2008

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