Curried Butternut Squash and Apple Bisque Recipe - Allrecipes.com
Curried Butternut Squash and Apple Bisque Recipe
  • READY IN 3+ hrs

Curried Butternut Squash and Apple Bisque

Recipe by  

"This is the most requested recipe I make, it is the perfect fall and winter soup. Warning: Don't make it for Thanksgiving as people will fill up on it and be unable to eat the rest of the meal!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    3 hrs
  • READY IN

    3 hrs 15 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place squash onto a baking sheet cut-side down.
  3. Bake squash in preheated oven until the skin loosens from the flesh, about 40 minutes.
  4. Heat olive oil in a 5-quart stockpot over medium-high heat. Cook and stir onion and garlic in hot oil until the onion is translucent, 5 to 7 minutes. Add vegetable stock, curry sauce, and apples to the stockpot; bring to a simmer, stirring frequently. Reduce heat to medium-low.
  5. Cut squash into 1-inch cubes; add to the stockpot. Bring the mixture again to a simmer, place a cover on the pot, and cook, stirring once every 15 minutes, until the squash is tender and breaks apart easily when stirred, about 2 hours.
  6. Remove pot from heat and blend soup with an immersion blender until completely pureed. Pour coconut cream into the soup; continue blending until creamy. Top each serving with toasted pine nuts and a couple of leaves of cilantro.
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Footnotes

  • Cook's Notes
  • You can buy already cubed or frozen squash to save time and mess. You can also fully bake the squash and then spoon away from the peel.
  • This can also be made the night before and left in a slow cooker overnight, but don't add the coconut cream till just before serving or it turns dark brown; tastes just the same, but not as visually appealing.
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Reviews More Reviews

Oct 30, 2013

I made this soup for my family, and it was outstanding. Not only did it have complex flavor but made the house smell wonderful! I have been searching for a soup such as this for quite a while. I did make some modifications, simply because I didn't have the ingredients on hand. I'll try to make it correctly the next time around. The modifications I made included: using cubed organic butternut squash from Costco (still browned a bit in oven), a regular yellow onion and a couple shallots instead of the "sweet" onions, Suki's curry sauce was used for the curry along with a bit of water, Gala instead of Granny Smith's, and dried cilantro instead of fresh.

 
Aug 25, 2014

Such a wonderful recipe, thanks for sharing!!!

 

7 Ratings

Apr 01, 2014

I had my doubts about this recipe initially, but I was pleasantly surprised at how good it turned out! And I'm not vegetarian. I made a couple of changes... I used homemade chicken stock instead of vegetable stock, and about a Tbs. of homemade curry powder instead of curry sauce. Delicious!

 
Jan 04, 2014

Delicious! I had almost everything on hand without having to make a trip to the grocery store. The only thin I changed was that I used curry paste. I did not have curry sauce. Made this for my two vegetarian daughters. I am sure they are going to love it!

 
Oct 17, 2013

Made it for my craft group twice because it was wonderful!!! Everyone liked it. Especially those that don't do dairy.

 

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Nutrition

  • Calories
  • 625 kcal
  • 31%
  • Carbohydrates
  • 107.4 g
  • 35%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 22.2 g
  • 34%
  • Fiber
  • 13.6 g
  • 54%
  • Protein
  • 8 g
  • 16%
  • Sodium
  • 615 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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