Curried Butternut Squash and Apple Bisque Recipe -
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!"

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    3 hrs

    3 hrs 15 mins


  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.
Kitchen-Friendly View


  • 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.

Reviews More Reviews

Most Helpful Positive Review
Oct 18, 2014

I'm going to base this on what this SHOULD have tasted like. I'm posting this in case anyone else is as ignorant as I. Cream of coconut comes in a version which apparently has loads of sugar added. Didn't realize until I tasted this soup which was SO over sweet. Hugely disappointed. Will try again another day! Be sure to use coconut milk. Or if you can find cream of coconut be sure to read the label.

Most Helpful Critical Review
Jan 30, 2015

Made as directed, with only one exchange: I didn't have curry sauce, so I used 4 oz of curry paste. TL;DR: cut recipe in 1/2 for 8 servings. Use coconut milk - not coconut cream, add Italian sausage for meat eaters. First, this makes a HUGE VAT OF SOUP. My 10 qt stock pot was completely full. This is not 8 servings of soup. It is easily 16 to 20 servingsI used actual coconut cream. As another posted, coconut is very sweet, coconut cream is intensely sweet. (it's not necessarily added sugar, it's naturally sweet) So 2 jars of coconut cream makes for a very sweet soup. I like it, just be aware. Also, coconut cream, in temperatures of less than 80°F, is rock solid. Melt it in a hot water bath before adding to your soup or you will never get it out of your jar. 2 jars was way too much. Use one. This turned into a very very thick soup with 2 jars of coconut cream. Since the directions are "pour coconut cream into the soup" I think the OP means coconut MILK. Third: if you are in a mixed household, saute up some Italian sausage to mix into the soup for the meat eaters. It pairs beautifully.


10 Ratings

Sep 17, 2014

Lovely vegan recipe, took 2h, not 3h - I left the squash in the oven a little longer, as suggested in the tip, so the soup was ready to blend pretty soon. Used trader joe's spicy curry sauce and just one can of tj's light coconut milk.

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!!!

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.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • 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.

See More

About the Cook

Subscribe Today!

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Butternut Squash Soup

See how to make a versatile squash soup.

Butternut Squash Soup II

Showcase the delicious flavors of squash in this creamy, low-fat soup.

Mango, Bacon, and Butternut Squash Hash

See how to make a perfectly paleo-friendly hash.

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States