Curried Butternut Squash Bisque

Curried Butternut Squash Bisque

5 Reviews
From: EatingWell Magazine November/December 1992

This exotic, spicy soup takes advantage of the affinity between butternut squash and curry. Pureed squash has a velvety texture, which means you can forgo using cream. We serve the soup with some nonfat yogurt for a tangy note. And if you're looking for more vitamin A in your diet, look no further: this soup gives you 200 percent of the daily recommendation.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 2 teaspoons canola oil
  • 2 onions, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1/2 teaspoon ground cumin
  • 6 cups reduced-sodium chicken broth
  • 1 cup apple cider
  • 1/2 cup white rice
  • 2 pounds butternut squash, peeled, seeded and cubed (about 6 cups)
  • 1/2 teaspoon salt
  • Freshly ground pepper, to taste
  • 1/2 cup nonfat plain yogurt
  • 2 tablespoons nonfat milk


  • Active

  • Ready In

  1. Heat oil in a Dutch oven or heavy soup pot over medium heat. Add onions and garlic; cook, stirring, until slightly softened, 2 to 3 minutes. Stir in curry and cumin and cook for 1 minute. Add broth, cider, rice and squash; bring to a boil. Reduce heat to low, cover and simmer until the squash is tender, 30 to 40 minutes.
  2. Pour the mixture through a strainer set over a large bowl. Puree the solids in a food processor or blender until very smooth. (Use caution when pureeing hot liquids.) Return the puree and liquid to the pot. Heat the soup gently and season with salt and pepper.
  3. To serve, stir yogurt and milk in a small bowl. Ladle the soup into bowls and add a dollop of the yogurt mixture. Draw the tip of a knife or a toothpick through the yogurt to make decorative swirls.
  • Make Ahead Tip: Prepare through Step 2, cover and refrigerate for up to 2 days.

Nutrition information

  • Per serving: 147 calories; 2 g fat(0 g sat); 4 g fiber; 29 g carbohydrates; 6 g protein; 66 mcg folate; 0 mg cholesterol; 8 g sugars; 10755 IU vitamin A; 18 mg vitamin C; 92 mg calcium; 2 mg iron; 581 mg sodium; 538 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch

Reviews 5

January 09, 2011
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By: lpeys
It's a great dish for the cold, winter days... I added carrot and parsnip for extra starch and removed the white rice. We are ginger lovers so I added some ginger juice before pureeing.
October 24, 2010
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By: EatingWell User
I thought this soup came out really good! I also didn't have cider, so I substituted apple juice with fine results. We like a lot of spice, so I added more curry powder, cumin and also some cayenne pepper. Perfect for the cooler weather!
March 17, 2010
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By: EatingWell User
I made this last night and was not disappointed! It came out very creamy and tasty. I did not have apple cider, so I used apple juice (Simply Apple brand) instead! I also used cayenne pepper instead of black pepper. The flavors of the vegetables, rice, and spices complemented each other so well. I am looking forward to making this again soon.
October 23, 2009
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By: EatingWell User
This was excellent, but it was too thin - I think the liquid should be cut at least in half, or add more squash. I used one onion and one leek.
September 28, 2009
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By: EatingWell User
This soup is excellent, I added additional cumin plus turmeric and paprika for a better kick. Mishel Fletcher, San Diego, CA