Ginger Butternut Squash Bisque
Total TimePrep: 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 sweetened shredded 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 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.
Editor's NoteTo toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
Nutrition Facts1 cup: 386 calories, 21g fat (14g saturated fat), 0 cholesterol, 749mg sodium, 48g carbohydrate (10g sugars, 10g fiber), 7g protein.
Follow along as we show you how to make these fantastic recipes from our archive.
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.
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!
Feb 23, 2014
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.
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!"
Nov 21, 2013
I had the best Butternut Bisque in Woodstock, NH in October. I was so hoping thus would replicate that recipe. I fell shamefully short. Now I did not add the toppings because my husband did not want them. Since I was going for just a basic bisque, I chose to leave them off as well. The toppings would have probably helped.