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."

Ingredients 55 m {{adjustedServings}} servings 207 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • 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

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Butternut Squash Cajun Fries

See how to make spicy, salty, slightly sweet baked squash fries.

Absolutely Ultimate Potato Soup

See how to make a hearty potato soup with bacon and a touch of fresh cream.

Rate recipe

Your rating


Reviews 35

  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 potato, an inch of chopped, peeled ginger, and 1 and 1/2 cloves chopped garlic and filled the pot up mostly with water to cover the vegetables (maybe about a 1/2 inch higher than the veggies), and about 1/4 cup of organic chicken stock. I let this simmer for 30 minutes, and then added 1/4 tsp of cinnamon (as per other reviewers' suggestions) and a pinch of nutmeg. Then, I pureed it in the blender. It was so creamy and delicious (and sweet from the Fuji apple) that I didn't need to add cream or yogurt. I seasoned it with salt and pepper. Absolutely divine!


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 stalks; 2 peeled carrots; 1/2 medium onion; 3 inches of peeled ginger. Saute all of the above with 1 heaping Tablespoon minced garlic in 2 T butter (or oil) for about 10 minutes, or until soft. Set aside. 2. Put chunked sweet potatoes (or yams) and butternut squash in a large pan with about 2 1/4 c water and 2 1/4 c. chicken broth. (I used 2 cans of the chicken broth, and a little more than that of water--whatever it takes to cover the tops of the vegetables.) 3. Once everything comes to a boil, add the sauteed mixture from before and let simmer until everything is pretty soft. 4. I added 1 t. of cinnamon and about 1/2 t. of nutmeg, 1 1/2 teaspoon of salt, and 1 t. of pepper BEFORE blending/pureeing it. It saved me a step, and it came out great. It doesn't really need yogurt, in my opinion, but I added a dollop of light sour cream before serving, making it a little creamier.


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 cinnamon but don’t think it is necessary after the curry. I also froze single servings and they heated up nicely.