Curried Butternut Squash Bisque

Curried-Butternut-Squash-Bisque Struesli

This delicious soup features warming spices and naturally sweet butternut squash. Make every bite exciting by topping it off with a generous sprinkle of Struseli Original. You can use any type of winter squash or pumpkin in place of the cubed butternut squash. 

  • 1 tbsp coconut oil
  • 1 yellow onion, diced
  • 8 cups cubed butternut squash
  • 1 tbsp curry powder
  • Dash of cayenne pepper
  • 1 tsp fine sea salt
  • 1/8 tsp cracked black pepper
  • 4-5 cups vegetable broth
  • 1 15-oz can full-fat coconut milk
  • Struesli Original
  • Snipped fresh chives


  1. In a Dutch oven over medium-high heat, heat the coconut oil until melted. Add the onion and butternut squash; stir and heat until the vegetables start to soften, 5-8 minutes. Season with the curry powder, cayenne, salt, and pepper. 
  2. Continue to heat, stirring occasionally, for 5 minutes. Add 4 cups broth (you can thin the soup with more broth later, if desired). Stir in the coconut milk
  3. Reduce heat to low and simmer, covered, until the squash is fork tender, about 25 minutes. 
  4. Use an immersion blender to blend the soup into a smooth consistency (Alternately, you can blend the soup in a high-speed blender, working in batches, until smooth). Add additional broth, if desired, depending on how thick or thin you prefer your soup. 
  5. Ladle the hot soup into bowls. Top each serving with 1-2 tablespoons of Original Struesli and snipped fresh chives. 

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