Butternut Squash-Sweet Potato Ginger Bisque

Butternut Squash-Sweet Potato Ginger Bisque

B.J. 0

"This soup is perfect in winter-time. The root vegetables are comforting and the ginger is warming. Increase or decrease the amount of ginger to suit your taste. Chicken or vegetable stock may be substituted for the water. Either a blender or food processor can be used to puree the soup. If desired, add cream instead of yogurt to enrich the taste."


55 m servings 207 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 207 kcal
  • 10%
  • Fat:
  • 0.7 g
  • 1%
  • Carbs:
  • 47.3g
  • 15%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 111 mg
  • 4%

Based on a 2,000 calorie diet

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  1. Place the squash, sweet potatoes, onion, ginger, and garlic in a large pot. Pour in enough water to cover the vegetables. Bring to simmer over medium heat, and cook until vegetables are tender and can be easily pierced with a fork, 30 to 45 minutes.
  2. Remove pot from heat. Place soup in batches into a blender or the bowl of a food process. Pulse until smooth. Return soup to pot, and whisk in yogurt. Season with salt and pepper to taste. If necessary, reheat soup over low heat, but do not allow to boil.
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  1. 48 Ratings


Delicious!!! First, I sauteed a peeled, chopped Fuji apple and 1 stalk chopped green onion in 1 TB butter for 10 minutes. Then, I added a 1.4 lb butternut squash and 1/2 a chopped large sweet po...

Having the benefit of all those who wrote before me, I made a few tweaks. The end result was DELICIOUS! 1. Chop: 1 peeled and cored apple (I used Granny Smith because it's all I had); 2 celery s...

I agree with the other reviews, this is real good but something was missing. I was trying to do a vegan thing so I left out the yogurt and added curry. It was great! I also added a touch on c...

Great recipe! I followed the advice of other reviewers and fried my onion and garlic in a bit of butter in the pot before adding the veggies and broth. I roasted my squash in the oven at 400 d...

Love it. Easy to make. Used pickled ginger leftover from sushi, instead of fresh. Added curry powder & red pepper flakes for a bit more intense flavor.

This soup is delicious. I used vegetable stock instead of water, and I did not add yogurt as suggested in the recipe (just pureed the veges once cooked). It was fantastic. My husband also lov...

I made a number of modifications, but this was very good. I had searched for a sweet potato bisque recipe and found this one. I did not have any butternut squash, so I just used 5 sweet potato...

I loved this. But I like spicy hot soup so I added a seeded and diced jalapeno to the puree. I would also recommend using chicken broth as some others suggested. Might also try cayenne pepper i...

ok, could taste the yogurt too much, not the squash or sweet potato.