Curried Butternut Squash Bisque


Hint From Ken

The butternut squash is often skipped over sitting there in it’s thick khaki skin in the produce section looking all boring but… it’s what’s on the inside that counts right? The bright yellow-orange flesh of the butternut squash is healthy and delicious and very versatile in the kitchen. Next time you are in the store grab a couple and make one of my favorite Hillbilly Supper Club recipes for this time of year. This week I am making a big pot of curried butternut squash bisque for my fellow cast members of I Love Kellie Pickler and a few other friends who are stopping by. I recommend pairing with a cold Good People Pale Ale and a football game!

What you will need:

2 butternut squash (halved and seeded)

2 tbsp unsalted butter

1 tart apple (peeled, cored and chopped)

1 medium white onion (diced)

1 celery stalk (chopped)

1 clove garlic (chopped)

5 cups chicken (or vegetable) broth

1/2 cup heavy cream

1 tablespoon chopped fresh thyme

4 teaspoons yellow curry powder

1 teaspoon chili powder

1/2 teaspoon ground nutmeg

2 teaspoons sea salt

1 teaspoon fresh cracked black pepper

Extra virgin olive oil

To Make:

Preheat oven to 425 degrees

Arrange halved squash on a roasting pan lined with parchment paper or tin foil and brush with olive oil

IMG_3398 (1).jpg

Place in oven for 45 minutes to an hour or until tender when pierced with a fork.

Remove from oven and allow to cool.


While squash is in the oven…

Heat butter in a stock pot, on medium high setting.

Sauté garlic for 30 seconds then add onion, celery and apple

Stir in chili powder and curry powder… continue to cook until onions translucent (about 6 to 7 minutes)


Scoop the roasted squash out of it’s skin with a spoon and add to pot with cooked apple onion mixture and stir

Then add broth to pot

Bring to a quick boil then immediately reduce to medium low setting

Let simmer for 30 minutes


Use an immersion blender to puree into a bisque. You can puree in a blender on a low setting if you prefer then transfer back to pot

While continuing to simmer on low heat, add cream, salt, pepper, nutmeg and fresh thyme and stir well.

Transfer to bowls, drizzle with olive oil and garnish with fresh tarragon leaves.*

*Try adding a dollop of Daisy Sour Cream


Hillbilly Supper Club pickin’ party after Kellie and Kyle cooked us up a delicious vegetable soup on last week’s I Love Kellie Pickler
KellieKyle want to cook a Hillbilly Supper Club dinner? –Ken Johnson & Allison Baker on I Love Kellie Pickler on CMT
Kimberly from Little Big Town teaching Kellie and Kyle how to “bohl” water and then put something in it.

Ken Johnson

© Hillbilly Supper Club 2016

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s