Oxmoor House Photo by: Oxmoor House

Curried Harvest Bisque

Top with ham for an elegant beginning to a holiday meal.

Gooseberry Patch DECEMBER 2010

  • Yield: Serves 4


  • 1 pound butternut squash, peeled and cut into 1-inch cubes
  • 5 cups chicken broth
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 teaspoon curry powder
  • 3/4 cup half-and-half
  • 1 tablespoon lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • Garnish: diced ham


Combine squash and broth in a heavy 4-quart stockpot. Cook over medium heat unti squash is tender, about 15 minutes. Using a slotted spoon, transfer squash to a blender; puree until smooth. Stir broth back into pureed squash; set aside.

Melt butter in stockpot; stir in flour and curry powder. Cook over medium heat, stirring until smooth. Add squash mixture; increase heat to medium-high and stir until soup thickens slightly. Reduce heat to low; add remaining ingredients and heat through without boiling. Garnish, if desired.


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Curried Harvest Bisque Recipe