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

Ginger Butternut Squash Bisque Recipe

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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


  • 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.


  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.

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Reviewed Jan. 6, 2015

"This was just so wonderful. Never used coconut or brown rice, but just garnished with cilantro and peanuts. Will be listed as a favorite soup recipe."

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!"

Reviewed Feb. 23, 2014


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."

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!""

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