Ginger Butternut Squash Bisque Recipe

4.5 6 7
Ginger Butternut Squash Bisque Recipe
Ginger Butternut Squash Bisque Recipe photo by Taste of Home
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Ginger Butternut Squash Bisque Recipe

Read Reviews
4.5 6 7
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
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min. + cooling
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min. + cooling

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 sweetened shredded coconut, toasted
  • 1/4 cup salted peanuts, coarsely chopped
  • 1/4 cup minced fresh cilantro

Directions

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. Yield: 6 servings.
Editor's Note: To toast coconut, spread in a dry skillet; cook and stir over low heat until lightly browned.
Editor's Note: To 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.
Originally published as Ginger Butternut Squash Bisque in Taste of Home December 2013

Nutritional Facts

1 cup: 386 calories, 21g fat (14g saturated fat), 0 cholesterol, 749mg sodium, 48g carbohydrate (10g sugars, 10g fiber), 7g protein.

  • 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
  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.
Editor's Note: To 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.
Originally published as Ginger Butternut Squash Bisque in Taste of Home December 2013

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Reviews forGinger Butternut Squash Bisque

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MY REVIEW
donnaschwarz User ID: 8200872 217086
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."

MY REVIEW
ambersut User ID: 7703617 200381
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
tangomango User ID: 5621414 121491
Reviewed Feb. 23, 2014

"Delicious!"

MY REVIEW
emmehp User ID: 5660205 200379
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
seasons4 User ID: 978190 184893
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
ms11145 User ID: 1604521 199257
Reviewed 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."

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