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Curried Butternut Squash and Apple Bisque

Gregg Bracke

"This is the most requested recipe I make, it is the perfect fall and winter soup. Warning: Don't make it for Thanksgiving as people will fill up on it and be unable to eat the rest of the meal!"
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3 h 15 m servings 603 cals
Original recipe yields 8 servings

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place squash onto a baking sheet cut-side down.
  3. Bake squash in preheated oven until the skin loosens from the flesh, about 40 minutes.
  4. Heat olive oil in a 5-quart stockpot over medium-high heat. Cook and stir onion and garlic in hot oil until the onion is translucent, 5 to 7 minutes. Add vegetable stock, curry sauce, and apples to the stockpot; bring to a simmer, stirring frequently. Reduce heat to medium-low.
  5. Cut squash into 1-inch cubes; add to the stockpot. Bring the mixture again to a simmer, place a cover on the pot, and cook, stirring once every 15 minutes, until the squash is tender and breaks apart easily when stirred, about 2 hours.
  6. Remove pot from heat and blend soup with an immersion blender until completely pureed. Pour coconut cream into the soup; continue blending until creamy. Top each serving with toasted pine nuts and a couple of leaves of cilantro.


  • Cook's Notes
  • You can buy already cubed or frozen squash to save time and mess. You can also fully bake the squash and then spoon away from the peel.
  • This can also be made the night before and left in a slow cooker overnight, but don't add the coconut cream till just before serving or it turns dark brown; tastes just the same, but not as visually appealing.

Nutrition Facts

Per Serving: 603 calories; 40.6 g fat; 61.8 g carbohydrates; 10.4 g protein; 0 mg cholesterol; 584 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 14
  1. 17 Ratings

Most helpful positive review

I'm going to base this on what this SHOULD have tasted like. I'm posting this in case anyone else is as ignorant as I. Cream of coconut comes in a version which apparently has loads of sugar add...

Most helpful critical review

Made as directed, with only one exchange: I didn't have curry sauce, so I used 4 oz of curry paste. TL;DR: cut recipe in 1/2 for 8 servings. Use coconut milk - not coconut cream, add Italian sa...

Most helpful
Most positive
Least positive

I'm going to base this on what this SHOULD have tasted like. I'm posting this in case anyone else is as ignorant as I. Cream of coconut comes in a version which apparently has loads of sugar add...

Lovely vegan recipe, took 2h, not 3h - I left the squash in the oven a little longer, as suggested in the tip, so the soup was ready to blend pretty soon. Used trader joe's spicy curry sauce and...

I made this soup for my family, and it was outstanding. Not only did it have complex flavor but made the house smell wonderful! I have been searching for a soup such as this for quite a while....

I left out the coconut cream and it was still AMAZING!

Very good. Did not have coconut cream so used coconut milk.

I am addicted to this!

Delicious! I am on Weight Watchers Simple Start so I used Fage plain Greek yogurt in place of the coconut milk. I used chicken broth instead of veggie. I only had a 3.5 oz package of the Gold...

I'd totally make it again, although I found it didn't need to cook nearly as long as it says.

I LOVE this recipe. The only thing I changed is using about 4-5 TBS of curry POWDER instead of the paste and I knocked it down to 1 can of coconut cream - just to lighten it up a little bit. I ...