It’s not Fall until you’ve made this creamy Curried Butternut Squash Bisque. Fresh cooked winter squash (baked right in your oven) and savory aromatics make this cozy comfort food a must on any cold day.
Curried Butternut Squash Bisque Recipe – Fall Comfort at its Best
Howdy! Chef Alli Here. Let’s Get You Cookin’…. Shall We?? 🙂
If you follow my blog, you already know how much I love SOUP! And when I say soup, I mean stew, chowder, bisque…..whatever!
I find it so handy to keep a pitcher of soup (yes, in a pitcher so it’s super easy to pour right into a bowl and reheat it!) in the fridge. Good grief, could there be anything that faster to heat up when you want some nourishment to fill that hole in your belly??
What to love about curried butternut squash bisque –
- Bisque has a very “velvety” texture – it’s thick and luscious.
- Squash soups (such as this bisque) taste similar to that of pumpkin, but a bit sweeter with a slightly nutty flavor.
- Butternut squash bisque is loaded with nutrients and antioxidants with low carbs.
Ingredients needed to make this recipe –
- Butternut squash, may substitute any type of winter squash
- Red bell pepper
- Spices: cumin, coriander, turmeric, red pepper flakes
- Chicken or vegetable broth
- Coconut milk
- Garnishes as desired, such as sour cream, cilantro, pepitas, etc.
More Favorite Recipes to Enjoy –
Printable Curried Butternut Squash Bisque Recipe
Curried Butternut Squash Bisque
- 1 butternut squash, approx 2 lbs., roasted until fork-tender (may substitute any type of hard winter squash)
- 1 Tbs. unsalted butter
- 1 yellow onion, diced
- 1 red bell pepper, seeds and membranes removed, diced
- 2-3 cloves garlic, crushed
- 1 tsp. each ground cumin, coriander, and turmeric
- 1/2 tsp. red pepper flakes
- 3 cups chicken broth
- 1 can coconut milk
- Kosher salt and freshly ground black
- Sour cream, cilantro, scallions, etc, as desired for garnishing
Cook the Squash
- Preheat the oven to 375 degrees F.
- Trim both ends of the squash, then place it into the microwave for 5 minutes on high power to soften. Remove the squash from the microwave, letting it cool for a few minutes. Using a hand-held peeler, remove the exterior skin from the softened squash, then cut it in half lengthwise. Use a metal spoon to scrape the seeds and pulp from the interior bulb of the squash; discard.
- Place each squash half onto a cutting board, cut-side-down, cutting it into slices;. Cube the slices, placing the cubes of squash onto a greased baking sheet; drizzle with a bit of olive oil, then toss to combine.
- Bake the cubed squash for 25-30 minutes or until nicely fork-tender, tossing the squash half way through the baking time. Remove the squash from the oven and let cool slightly before proceeding with making the bisque.
Make the Bisque
- Melt the butter in a Dutch oven over medium high heat; add the onion, bell pepper, garlic, and spices; sauté until nicely softened and fragrant, 3-4 minutes, stirring occasionally.
- Add the cooked squash, chicken broth, and coconut milk to the Dutch oven; season to taste with salt and pepper. Simmer the soup for a few minutes, then use an immersion blender to puree the soup in the pot until smooth. (May alternately use a food processor to purée soup until smooth, as well, just be extra careful!)
- Serve soup garnished with sour cream, chopped cilantro, pepitas, or as desired.