Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Curried Butternut Squash Bisque Recipe
    Lost? Site Map

    Curried Butternut Squash Bisque

    Curried Butternut Squash Bisque. Photo by kiwidutch

    1/1 Photo of Curried Butternut Squash Bisque

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    10 mins

    2 hrs

    Annacia's Note:

    Thai red curry paste adds a spicy punch.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


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

    Ratings & Reviews:

    • on July 29, 2007


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 18, 2007


      YUM! this was lovely and the smell in my kitchen was too ! I used home made chicken stock and half the sour cream because I only had a small amount left over from another recipe. I'm pleased to find another soup that incorporates red curry paste because I have only tried it recently and like it a lot. DH was harsher on this recipe becuase he compared it with Spicy Parsnip and Carrot Soup.. he said yours was sweeter and he liked that less.. but that didn't stop him from cleaning out the soup dish to the last spoon LOL ! Please see my rating system: a great recipe, tasty and easy to make, Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Curried Butternut Squash Bisque

    Serving Size: 1 (529 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 310.2
    Calories from Fat 114
    Total Fat 12.7 g
    Saturated Fat 6.8 g
    Cholesterol 29.0 mg
    Sodium 103.0 mg
    Total Carbohydrate 49.5 g
    Dietary Fiber 7.2 g
    Sugars 15.6 g
    Protein 6.7 g

    The following items or measurements are not included:

    Thai red curry paste

    Ideas from


    Over 475,000 Recipes Network of Sites