Thai Curry Butternut Squash Bisque


Our book group met last night. We read Brave New World Revisited (P.S.) and I have to say, that is the kind of book that book groups were created for. It was so controversial, and thought provoking, and a little disturbing considering it was written in 1932. Of course, many of us had read it in school (my copy was so ragged the pages fell out every time I picked it up), but it was really fun to read it, again, as an adult.

While we had a “meaty” discussion about the book, several in the group don’t eat meat. I think this Thai Curry Butternut Squash Bisque was perfect for the occasion. It was a little bit spicy, and it was warm and comforting on such a dark, cold autumn night.

What great books have you read and discussed lately?

Note: this is not a vegetarian recipe, but the non-meat eaters didn’t mind the chicken stock. If you’d like to keep it vegetarian, simply substitute vegetable stock.

If you like this recipe, you might also like:

Ginger Carrot Soup
Roasted Tomato and Yellow Pepper Soup
Quick White Bean Soup with Rosemary 

Thai Curry Butternut Squash Bisque

Recipe Type: Soup
Cuisine: Thai
Author: A Passionate Plate (adapted from Bon Appetit)
Prep time:
Cook time:
Total time:
Serves: 4
Substitute vegetable stock for the chicken stock if you want to keep this vegetarian.
  • 3 lb. butternut squash
  • 2 Tbsp. olive oil
  • 2 Tbsp. butter
  • 1 onion, chopped
  • 2 large carrots, peeled and chopped
  • 1/2 large Honeycrisp apple, chopped
  • 2 tsp. Thai Red Curry Paste
  • 32 oz. good quality chicken stock
  • 1-2 chicken bouillon cubes, to taste
  • 1/4 cup heavy cream, half&half, or fat-free half&half
  • Garnish options: sour cream, cilantro, chopped/roasted hazelnuts, honey drizzle, chopped apple…
  1. Preheat the oven to 375°F.
  2. Cut the squash in half, lengthwise, and scoop out all of the seeds. Brush the cut surface with olive oil and place cut-side down onto a foil lined baking sheet. Roast for about one hour, or until the flesh is soft all the way through when poked with a fork. Once cool enough to handle, scoop out three cups of squash and save the rest for another use.
  3. In a large Dutch oven, heat the olive oil and butter until melted. Add the onion, carrot and apple and cook until tender, about 5 minutes.
  4. Stir in the Thai red curry paste and cook until fragrant, about 2 minutes.
  5. Pour in the chicken stock and squash and bring to a boil. Reduce heat to simmer for 1 hour.
  6. Using a stick blender, puree the soup to the desired texture OR working in batches, blend the soup in a blender.
  7. Taste the soup and adjust seasoning, as needed (salt, pepper, bouillon cube, curry paste) keeping in mind that the cream will mellow things out, a bit.
  8. Just prior to serving, stir in the cream. Garnish and enJOY!


  1. Mark Fahey says:

    This us a fantastic soup. I’ve made this a few times and it also freezes very well. The only change I have made is to add a can of coconut milk which enhances the flavour even more. Great job!

  2. Jeannie B says:

    This was delicious… and forgiving. I had the Costco precut organic squash, but I didn’t have cream or curry paste or bouillon cubes…. I just left off the cubes and cream and I used red chili paste instead of curry paste. New Years resolution: eat soup…. Check!

  3. […] Quick White Bean Soup with Rosemary Thai Curry Butternut Squash Bisque […]

  4. Cindy Rovegno says:

    Hi Gals – I made this soup last night with Trader Joes pre cut packaged squash. I roasted it and the soup turned out amazing!! Love it and have already forwarded this recipe on to a bunch of friends – so good!! Thanks for the recipe!!

    • JoyAldrich says:

      So great to hear from you, Cindy! I love the idea of using the pre cut squash and then roasting it – best of both worlds: easy and tasty. Thanks for sharing our recipes, too 😉

  5. nina musick! says:

    Hi Dear Mary (and of course Joy too) Shall take this w/ me to Portland tomorrow, along with a squash (that’ll be interesting, eh?) if I have room for it, so I’m very excited to try it and will let you know how it’s rec eived. The family live in the Alberta Arts neighborhood (NE) where there is a fab Thai restaurant (where we will probably dine manana) called Thai Noon. Your mom and I met our pledge sisters there 2 y ago and might again….. Love you, Mary. Wish you were coming too.

  6. Jeanne says:

    This soup is AMAZING! So rich and velvety, perfect for a chilly evening. And happy to see there isn’t much cream in it! Could frozen or canned squash work too?

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.