Curried Butternut Squash Bisque

READY IN: 2hrs 10mins
Recipe by Annacia

Thai red curry paste adds a spicy punch.

Top Review by karenreyburn

This is brilliant! Takes a while to make but is worth it - just have the things cooking away while you do other things. I used green curry paste instead of red, and yoghurt in place of whipping cream to keep it a bit healthier. Still really nice, and after making it last night there's not much left!

Ingredients Nutrition


  1. Preheat oven to 375°F
  2. Brush cut side of squash with oil; place squash, cut side down, on large rimmed baking sheet.
  3. Roast until tender, about 1 hour.
  4. Cool slightly and scoop squash out into large bowl.
  5. Measure 3 cups squash (reserve any remaining squash for another use).
  6. Melt butter in large pot over medium-high heat.
  7. Add onion, carrots, and apple, saute 5 minutes.
  8. Add curry paste; stir 2 minutes.
  9. Add chicken broth, bay leaves, and 3 cups squash.
  10. Bring to boil; reduce heat to medium-low and simmer uncovered 1 hour.
  11. Discard bay leaves.
  12. Working in batches, puree soup in blender until smooth.
  13. Return to same pot.
  14. Stir in cream and honey.
  15. Season with salt and pepper.
  16. Rewarm over medium-high heat.
  17. Divide soup among bowls. Drizzle with sour cream; sprinkle with cilantro.

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