Ginger Butternut Squash Bisque Recipe
Ginger Butternut Squash Bisque Recipe photo by Taste of Home

Ginger Butternut Squash Bisque Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. Bake: 40 min. + cooling
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Bake: 40 min. + cooling
MAKES: 6 servings

Ingredients

  • 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

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.

Directions

  1. 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.
  2. 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 tender.
  3. 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.
  4. 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.
Originally published as Ginger Butternut Squash Bisque in Taste of Home December 2013

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.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Ginger Butternut Squash Bisque

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Mar. 8, 2014

"I left off the flaked coconut (husband has a texture issue with it), the peanuts, and the cilantro (not a cilantro fan). I added brown rice to our servings the first time but we didn't like it much like that. As a side soup it's fantastic, has a great flavor, but my husband and I agreed that as a main meal it's not ideal. Very tasty, though!"

MY REVIEW
Reviewed Feb. 23, 2014

"Delicious!"

MY REVIEW
Reviewed Dec. 31, 2013

"I think this soup was fantastic with and without the toppings. I added a second can of vegetable broth, it was a little too thick for me without it. I will be sharing this with my friends."

MY REVIEW
Reviewed Dec. 4, 2013

"This was delicious! I made it without the toppings, but I added cooked, sweet Italian sausage to the bisque. My husband's description: "fantastic!""

MY REVIEW
Reviewed Dec. 2, 2013

"I was worried about this through the whole process - which was time consuming - but it all turned out really good in the end!"

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