Roasted Organic Butternut Squash Bisque | PCC Natural Markets

PCC Natural Markets

Facebook Pinterest Instagram

Roasted Organic Butternut Squash Bisque

Yield: About 1 quart of soup

Your rating: None (4 votes)
Your rating: None (4 votes)

This is definitely the way to celebrate the return of cooler weather: smooth and creamy bisque with the tangy bite of spiced pear chutney. Delicious!


These ingredients are:
dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free


Preheat oven to 400° F.

Cut the squash crosswise into 4 wheels and coat any exposed surfaces lightly with the vegetable oil. Place the sections on a baking sheet and roast until the flesh is tender when pierced with a fork. (About 20 to 30 minutes, depending on the thickness of the squash.) Allow to cool slightly.

With a spoon, scrape out the seeds and then scoop the flesh from the skin. Place the bright orange flesh in a food processor and puree until smooth. (You may do this step up to 2 days in advance and refrigerate the puree until you are ready to prepare the soup.)

In a heavy soup pot, sauté the garlic and ginger in about 3 tablespoons vegetable oil for 1 minute over medium heat. Add the curry paste and stir to blend. Add the squash puree, the broth (to your desired thickness), chili sauce, soy sauce, hazelnut butter and the black pepper and bring the soup to simmer. Cook for 5 minutes. Stir in the coconut milk, the cilantro and lime.

Serve garnished with the Candied Pear Chutney and cilantro sprigs.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "New Day Northwest" show, which aired October 27, 2010.

Recipe search

Refine search   Tips »

Related Share Comments My PCC


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Login (Why?)