Butternut Squash Bisque

Prep Time

15 minutes

Prep Notes

This soup is has a slight sweetness to it and is creamy and satisfying.  As soon as the first fall frost hits the air, I crave this soup to warm me up.

The good news is that it is made almost entirely with vegetables so it's the kind of soup that will fill you up, but keep you lean and healthy!

Cooking Time

60 minutes




2-2 ½ #butternut squash (peel and cube)

2 T. butter(can use Earth Balance) or ghee

2 carrots,sliced

1 onion chopped

1 stalk of celery, chopped

2 potatoes ,peeled and cubed

5-6 cups chicken stock (low-sodium canned is OK)

1-1 1/2 tsp curry powder (depending on preference)

Pinch each:nutmeg and ginger

Sour cream or Greek yogurt for garnish


  • To make the squash easier to peel, put in a 350 oven for 10 minutes, remove and then peel and cube as usual. 
  • Melt the butter in a large soup pot.
  • Add carrots, onions and celery and sauté until soft
  • Stir squash and potatoes into the vegetables
  • Add the stock, bring to a boil, reduce heat and simmer partially covered for 40 minutes.
  • Add curry, nutmeg and ginger
  • Purée the soup with a hand-held mixer wand or in a blender in batches.
  • Return the soup to the saucepan if a blender was used.  Add more stock if necessary to thin
  • Add salt and pepper to taste. 
  • Serve with a dollop of sour cream or Greek yogurt if you desire.


Heart of Home Cookbook, Susan Branch