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Creamy Butternut Squash Bisque

Delicious soup full of Fall flavor & sweet curry
Course Main Course
Cuisine American
Keyword easy
Servings 4


1 butternut squash (*pre-cooked)

    2 T olive oil

      1 small onion diced

        1/4 c. each of celery & carrots, diced

          4 cups chicken broth

            1 small-med apple peeled, cored and chopped

              1/2 t garlic powder

                ½ t dried thyme or 1-2 sprigs fresh

                  ½ t curry powder

                    1/4 t ground cumin

                      1 c heavy cream

                        salt and pepper to taste

                          croutons for garnish, optional


                            * Pre-cook your squash by peeling, cutting into cubes and steaming until tender.

                              Heat olive oil in a medium pot over medium heat. Add onion, celery and carrots and cook over medium heat until softened, about 5 minutes.

                                Add the squash, broth, apple, and spices. Bring to a boil. Reduce heat and simmer uncovered for about 20 minutes or until apples are tender.

                                  Remove from heat (discard thyme stem if using fresh). Blend all until smooth.

                                    Return to pot and bring back to a simmer, stir in heavy cream to and salt and pepper to taste. Top with croutons and cracked pepper.