Curried Butternut Squash Bisque

butternut squash bisque

Equal parts indulgent and comforting, it’s easy to see why butternut squash is the superstar of fall veggies. As the temperature falls, cozy up with a bowl of this rich Curried Butternut Squash Bisque. This fusion of sweet honey crisp apples and zesty fresh ginger is sure to become an autumn favourite.


2 2-lb (450g)  butternut squash, halved lengthwise, seeded
2 tsp (10ml)  canola
2 tbsp (30ml)  coconut oil
1 cup (250ml)  chopped onion
1 cup (250ml)  chopped carrots*
1/2 cup (125ml)  chopped, peeled honey crisp apples*
1 tbsp (15ml)  Thai red curry paste
1 tbsp (15ml)  grated fresh ginger
1 tbsp (15ml)  lemongrass paste
3 1/2 cups (875ml)  chicken broth
2  bay leaves
1/2 cup (125ml)
 whipping cream
3 tbsp (45ml)  honey
6 tbsp (90 ml)  sour cream, loosen with some cream
Add:  chopped fresh cilantro & julienned fresh ginger
  1. Preheat oven to 350°F (177°C).
  2. Brush cut side of squash with canola oil; place squash, cut side down, on large rimmed baking sheet. Roast until tender, about 1 hour.
  3. Cool the squash slightly and then scoop squash out into a large bowl. Measure 3 cups squash (reserve any remaining squash for another use).
  4. Heat coconut oil in large pot over medium-high heat. Add onion, carrots, and apple; sauté 5 minutes. Add curry paste; stir 2 minutes.
  5. Add chicken broth, bay leaves, ginger, lemongrass paste and 3 cups squash. Bring to boil; reduce heat to medium-low and simmer uncovered 1 hour. Discard bay leaves.
  6. Working in batches, purée soup in a blender until smooth. Return to same pot. Stir in cream and honey. Season the soup with salt and pepper.
  7. When ready to serve rewarm the soup over medium-high heat. Divide soup among bowls. Drizzle with sour cream; and garnish with cilantro and julienned ginger.

*Serves 4-6

Source Guide:
*Apples, carrots, and other produce: Noggins Corner Farm Market or Stirling Fruit Farms Ltd.

Recipe provided by: Chef Jonathan Joseph of Argyle Lodge & Restaurant
This recipe is featured in our 2016 Taste of Nova Scotia Culinary Adventure Guide

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