Curried Butternut Squash Bisque

This is a wonderful soup. My kids loved it!

6 servings

Recipe by Timberline Lodge


•2 2-pound butternut squash, halved lengthwise, seeded

•2 teaspoons olive oil

•2 tablespoons (1/4 stick) butter

•1 cup chopped onion

•1 cup chopped carrots

•1/2 cup chopped peeled apple

•2 teaspoons Thai red curry paste

•28 ounces of homemade chicken stock

•2 bay leaves

•1/4 cup whipping cream  ( I used ½ cup of Coconut Milk instead)

•2 tablespoons honey

•6 tablespoons sour cream, stirred to loosen

•Chopped fresh cilantro


•Preheat oven to 375°F. Brush cut side of squash with oil; place squash, cut side down, on large rimmed baking sheet. Roast until tender, about 1 hour. Cool slightly. Scoop squash out into large bowl. Measure 3 cups squash (reserve any remaining squash for another use).

•Melt butter in large pot over medium-high heat. Add onion, carrots, and apple; sauté 5 minutes. Add curry paste; stir 2 minutes. Add chicken broth, bay leaves, and 3 cups squash. Bring to boil; reduce heat to medium-low and simmer uncovered 1 hour. Discard bay leaves. Working in batches, puree soup in blender until smooth. Return to same pot. Stir in cream ( coconut milk)  and honey. Season with salt and pepper. Rewarm over medium-high heat.

•Divide soup among bowls. Drizzle with sour cream; sprinkle with cilantro.