This creamy curry butternut squash bisque adds a warm and exotic twist to the traditional recipe. A filling soup for a cold day on the homestead.
Creamy squash soup is a warming and filling recipe that is perfect for winter enjoyment. Use winter-keeping squash, preserved from summer’s abundance, as part of this recipe. This recipe can be adjusted as a purely vegetarian soup, or if you substitute broth for water, can help you enjoy your winter bone-broth. I find it more applicable for a light lunch, when dinner is planned to be heavier as it doesn’t have the best long-term satiety. It is warming, and great for a warm-up meal or snack after being out in the cold too.
Winter squash is a favorite here on the farm. We grow as much as we can and place it in cold storage for the winter. Then we use it as needed and turn it into butternut squash bisque, spiced pumpkin syrup, gluten-free coffee cake, and even veggie noodles to replace pasta.
Serve this creamy bisque with homemade bread and a hardy appetite. You’ll love this twist on a classic recipe.
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Curry Butternut Squash Bisque
Ingredients
- 1 medium onion, finely chopped
- 2 cloves garlic, peeled and minced
- 1 tablespoon coconut oil for sauteeing
- 1-inch piece of ginger, peeled and minced
- 1 butternut squash, baked until softened
- 2 cups water or broth of your choice
- ½ teaspoon curry spice
- 2 tablespoons coconut cream
- 1/2 teaspoon salt
- Pepper to taste
- 1/4 cup of cream
- Toasted almonds or sunflower seeds for garnish
Instructions
- In a large stockpot, saute the onion, garlic, and ginger in coconut oil, until softened.
- Add the cooked squash, the 2 cups of water or broth, and the curry spice. Make sure there is enough to cover the ingredients.
- Cook until bubbling, on medium heat, for 15 minutes.
- Using a stick blender, puree the bisque until it is smooth. If you don’t have a stick blender, transfer small batches to a blender to puree in. Return the blended bisque to the pan and reheat. Stir in 2 tablespoons of coconut cream.
Notes
Serve curry butternut squash bisque with cream and toasted almonds or sunflower seeds.
Curry Squash Bisque Recipe
- 1 medium onion, finely chopped
- 2 cloves garlic, peeled and minced
- 1 tablespoon coconut oil for sauteeing
- 1-inch piece of ginger, peeled and minced
- 1 butternut squash, baked until softened
- 2 cups water or broth of your choice
- ½ teaspoon curry spice
- 2 tablespoons coconut cream
- 1/2 teaspoon salt
- Pepper to taste
- 1/4 cup of cream
- Toasted almonds or sunflower seeds for garnish
Method:
- In a large stockpot, saute the onion, garlic, and ginger in coconut oil, until softened.
- Add the cooked squash, the 2 cups of water or broth, and the curry spice. Make sure there is enough to cover the ingredients.
- Cook until bubbling, on medium heat, for 15 minutes.
- Using a stick blender, puree the bisque until it is smooth. If you don’t have a stick blender, transfer small batches to a blender to puree in. Return the blended bisque to the pan and reheat. Stir in 2 tablespoons of coconut cream.
Serve curry butternut squash bisque with cream and toasted almonds or sunflower seeds.
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