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.
Curried Butternut Squash Bisque
From EatingWell: 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.
5 Reviews for Curried Butternut Squash Bisque
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!
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.
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.
This soup is excellent, I added additional cumin plus turmeric and paprika for a better kick.
Mishel Fletcher, San Diego, CA