Curried Butternut Squash Bisque

Roasting the whole squash eliminates the need to peel, and it lends a deeper flavor to this Southeast Asian-inspired soup.

Serves: 10Prep: 35 minutesCook: 1 hour 30 minutesTotal: 2 hours 5 minutesDifficulty: Medium

Serves: 10


  • 1 large or 2 small butternut squashes (3 lbs. total)
  • 1 teaspoon + 2 Tbsp. vegetable oil, divided
  • 3⁄4 teaspoon salt, divided, plus more for seasoning
  • 1⁄4 teaspoon ground black pepper
  • 2 yellow onions, diced
  • 2 carrots, diced
  • 2 cloves garlic, minced
  • 1 tablespoon grated or minced fresh ginger
  • 2 teaspoons curry powder
  • 4 cups chicken broth
  • 2 cups water
  • 1 can (13.5 oz.) unsweetened whole-fat coconut milk, divided
  • 1 tablespoon fresh lime juice
  • Chopped fresh cilantro, optional topping
  • Crispy fried onions, optional topping
  • Sriracha, optional topping


  • Preheat oven to 400°F. Line baking sheet with foil or parchment paper.
  • Cut squash in half lengthwise; scoop out seeds. Rub flesh with 1 teaspoon oil. Season with ¼ teaspoon each salt and pepper.
  • Roast cut-side down until very tender, about 1 hour. When cool enough to handle, scoop out flesh.
  • In wide soup pot over medium heat, warm remaining 2 tablespoons oil. Cook onions, carrots, garlic, ginger, curry powder and remaining ½ teaspoon salt, covered and stirring occasionally, until vegetables are soft, 8 to 10 minutes.
  • Stir in squash. Stir in broth and water. Bring to gentle simmer. Cover partially; cook until vegetables are very tender, about 20 minutes. Let cool 15 minutes.
  • Add all but 2 tablespoons coconut milk to pot. Using an immersion blender, purée soup until smooth. Soup may be made ahead and refrigerated up to 2 days.
  • Before serving, add lime juice and salt, to taste. Garnish each bowl with a drizzle of reserved coconut milk and desired toppings. Refrigerate any leftovers.