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Ginger Butternut Squash Bisque

 Ginger Butternut Squash Bisque
This soup is filling enough for my husband, and it’s vegetarian, which I love. The couple who introduced us made it for us on a freezing night and we’ve been hooked ever since. —Cara McDonald, Winter Park, Colorado
6 ServingsPrep: 25 min. Bake: 40 min. + cooling


  • 1 medium butternut squash (about 3 pounds)
  • 1 tablespoon olive oil
  • 2 medium carrots, finely chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons minced fresh gingerroot
  • 2 teaspoons curry powder
  • 1 can (14-1/2 ounces) vegetable broth
  • 1 can (13.66 ounces) coconut milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups hot cooked brown rice
  • 1/4 cup flaked coconut, toasted
  • 1/4 cup salted peanuts, coarsely chopped
  • 1/4 cup minced fresh cilantro


  • Preheat oven to 400°. Cut squash lengthwise in half; remove and
  • discard seeds. Place squash in a greased shallow roasting pan, cut
  • side down. Roast 40-45 minutes or until squash is tender. Cool
  • slightly.
  • In a large saucepan, heat oil over medium heat. Add carrots and
  • onion; cook and stir until tender. Add garlic, ginger and curry
  • powder; cook and stir 1 minute longer. Add broth; bring to a boil.
  • Reduce heat; simmer, uncovered, 10-12 minutes or until carrots are

2 of 2

Ginger Butternut Squash Bisque (continued)

Directions (continued)

  • tender.
  • Scoop pulp from squash; discard skins. Add squash, coconut milk, salt
  • and pepper to carrot mixture; bring just to a boil, stirring
  • occasionally. Remove from heat; cool slightly. Process in batches in
  • a blender until smooth.
  • Return to pan; heat through. Top servings with rice, coconut, peanuts
  • and cilantro. Yield: 6 servings.
Editor's Note: To toast coconut, spread in a dry skillet; cook and stir over low heat until lightly browned.
Nutritional Facts: 1 cup equals 386 calories, 21 g fat (14 g saturated fat), 0 cholesterol, 749 mg sodium, 48 g carbohydrate, 10 g fiber, 7 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.