Curried Butternut Squash Bisque

READY IN: 1hr 25mins
Recipe by rickoholic83

A wonderful recipe given to me by a great teacher I work with. If you like curry you'll love this!

Top Review by White Rose Child

Quite tasty, easy and creamy, and great with the rice! I did find it rather too gingery, even though I reduced the ginger to about 1 Tbsp or so. But I'm still looking forward to leftovers! I also omitted the chicken for a vegetarian soup. Thanks!

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Cut squash in half lengthwise and remove seeds. Arrange cut side down in a 9 x 13 baking dish.
  3. Bake for 30 minutes. Turn over and bake, covered, for 20-25 minutes.
  4. When cooled, scoop the pulp into a medium bowl and mash slightly. Set aside.
  5. In a large saucepan, saute onion in oil for 3-4 minutes.
  6. Add garlic and ginger and saute for 2 minutes.
  7. Carefully stir in squash, chicken, broth, coconut milk, water, curry powder, salt and pepper.
  8. Cook over medium heat until heated through.
  9. To serve, spoon over rice and sprinkle with cilantro and cashews.

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