I grew up on acorn squash and quite enjoy it. Well, I should tell you the truth. I didn’t like it at first and then I noticed that my mom would add a little butter and brown sugar and smash the acorn squash like mashed potatoes and suddenly I was sold. Dang butter, it sells me every time.  The only one I don’t really remember eating when I was little was butternut squash. I don’t know why but now that I’ve discovered it I love it.  When I saw this recipe on Eatingwell.com I thought it looked delectable. How could a curried butternut squash bisque not be good?!   My sister fist made this for her husband who doesn’t love winter squash. She said, “I picked a night that it would be easy to fix him something else if he hated it, crossed my fingers, and made the bisque.  Miracles ensued & he liked it!  I loved it!  It was thick and creamy & oh so delicious-and healthy too!” See!! You all are bound to love it too!  Give it a try, even if your not the biggest squash fan, you may be surprised.

Is Butternut Squash And Winter Squash The Same?

Winter squash is a category of squash. It has a hard skin and flesh. Winter squash include butternut, acorn, buttercup, hubbard, spaghetti, sweet dumpling, and turban, as well as pumpkin.

Does Butternut Squash Have Carbs?

One cup of cubed butter squash has 16 grams of carbs, almost 3 times as many as broccoli.

Can Butternut Squash Be Fried?

Butternut squash can be fried for a delicious side dish.

Heat a skillet on medium high and add a little butter or olive oil.

Toss sliced squash in skillet and cook for several minutes, turning with a spatula until the squash is tender and golden brown.

Season as desired.


Curried Butternut Squash Bisque

Curried Butternut Squash Bisque

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Servings: 8
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes


It is thick and creamy & oh so delicious-and healthy too!


For the Bisque

  • 2 teaspoons canola oil
  • 2 onions, chopped (I left these out. The hubs hates them)
  • 3 cloves minced garlic
  • 1 tablespoon curry powder
  • 1/2 teaspoon ground cumin
  • 6 Cups reduced-sodium chicken broth
  • 1 Cup apple cider
  • 1/2 Cup white rice, I think brown would also be good, but haven't tried it yet
  • 6 Cups butternut squash, peeled, seeded & cubed
  • 1/2 teaspoon salt
  • freshly ground pepper


  • 1/2 Cup nonfat plain yogurt
  • 2 tablespoons nonfat milk


  • Heat oil in dutch oven or heavy soup pot over medium eat.
  • Add onions and garlic; cook, stirring, until slightly softened, 2-3 minutes.
  • Stir in curry and cumin and cook for 1 min.
  • Add broth, cider, rice and squash; bring to a boil.
  • Reduce heat to low, cover and simmer until the squash is tender, 30-40 min.
  • Pour the mix through a strainer set over a large bowl.
  • Puree the solids in food processor or blender until very smooth. (Use caution when pureeing hot liquids.)
  • Return the puree and liquid to the pot.
  • Heat the soup gently and season with salt and pepper.

To serve 

  • Stir yogurt and milk in small bowl.
  • Place a dollop of this mixtures in the bowl of soup. You can even make decorative swirls! Or drop a teaspoon or so of honey in the bowl & a sprinkle of cinnamon. yum, yum.


this soup can be frozen in freezer bags for up to 3 months


Serving: 1cupCalories: 135kcalCarbohydrates: 27gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 864mgPotassium: 527mgFiber: 3gSugar: 7gVitamin A: 11180IUVitamin C: 23mgCalcium: 105mgIron: 1mg
Author: Sweet Basil
Course: All Your Favorite Fall Recipes to Warm up to

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