Curried Butternut Squash and Apple Bisque

Curried Butternut Squash and Apple Bisque

Gregg Bracke

"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

3 h 15 m servings 603 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 603 kcal
  • 30%
  • Fat:
  • 40.6 g
  • 62%
  • Carbs:
  • 61.8g
  • 20%
  • Protein:
  • 10.4 g
  • 21%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 584 mg
  • 23%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  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.

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.

Reviews

Read all reviews 12
  1. 14 Ratings

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Most helpful positive review

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 add...

Most helpful critical review

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 sa...

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Least positive
Newest

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 add...

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...

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 am addicted to this!

Delicious! I am on Weight Watchers Simple Start so I used Fage plain Greek yogurt in place of the coconut milk. I used chicken broth instead of veggie. I only had a 3.5 oz package of the Gold...

I'd totally make it again, although I found it didn't need to cook nearly as long as it says.

I LOVE this recipe. The only thing I changed is using about 4-5 TBS of curry POWDER instead of the paste and I knocked it down to 1 can of coconut cream - just to lighten it up a little bit. I ...

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 sa...

Such a wonderful recipe, thanks for sharing!!!

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