Curried Butternut Bisque

0 stars based on 0 votes.
0 ratings
Rate This Recipe


  • 2 tablespoons butter or margarine
  • 1 large onion, halved and sliced
  • 1 1/2 teaspoons curry powder
  • 1 medium butternut squash, peeled, seeded and cut up (about 4 cups)
  • 1 (14 1/2-ounce) can chicken broth
  • 2 teaspoons TABASCO® brand Garlic Pepper Sauce
  • 1/4 teaspoon salt
  • 1/2 cup half-and-half


Melt butter in a 3-quart saucepan over medium heat; add onions and cook 15 minutes or until golden and tender, stirring occasionally. Stir in curry powder; cook 1 minute.

Add butternut squash chunks, chicken broth, TABASCO® Garlic Sauce and salt. Heat to boiling over high heat. Reduce heat to low; cover and simmer 20 minutes or until squash is tender, stirring occasionally. Stir in half-and-half.

Purée soup in batches in food processor or blender until smooth.

Makes about 4 cups, or 4 servings.

Talk About It!

Post a Comment

Your Comment:



Comment Policy

You agree not to post material that infringes on the ability of others to enjoy We reserve the right to remove any comment.

Privacy Policy

We do not share your email address and will not email you unless you request that we do.
Read More

Verify that you are a human being.

Add Comment
Be the first to comment on this recipe!