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  • 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


  1. In a large stockpot, saute the onion, garlic, and ginger in coconut oil, until softened.
  2. Add the cooked squash, the 2 cups of water or broth, and the curry spice. Make sure there is enough to cover the ingredients.
  3. Cook until bubbling, on medium heat, for 15 minutes.
  4. 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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