Curried Butternut Bisque

Soups & Stews

Recipe courtesy of Big Book of Home Cooking

Serves 4

  • 1 lb butternut squash, peeled nd cut into 1-inch cubes
  • 5 cups chicken broth
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 teaspoon curry powder
  • 3/4 cup half-and-half
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • diced ham for garnish (optional)

Curried Butternut Bisque

Curried Butternut Bisque 

Click image to enlarge


Combine the squash and chicken broth in a 4-quart Dutch oven. Cook over medium heat until squash is tender, about 15 minutes. Using a slotted spoon, transfer squash pieces to a blender; process until smooth. Add broth to squash; set aside.

Melt butter in Dutch oven; stir in flour and curry powder.  Cook over medium heat, stirring until smooth. Add squash mixture; increase heat to medium-high and stir until soup thickens slightly. Reduce heat to low; add remaining ingredients except ham and heat through without boiling.

Garnish with ham and serve.

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