Curried Buttercup Bisque

Buttercup is one of the most familiar — and most popular — varieties of winter squash. Along with acorn squash, it is a favorite of many cooks and gardeners in the Midwest.

I’ve grown my share of buttercups overs the years, but after cutting down to one garden from three a few years back, my space is somewhat limited. Fortunately, a friend of mine always plants buttercup seeds and usually has a bountiful harvest that he shares with me.

Apparently, Noelle Myers of Grand Forks is a buttercup fan, too. Myers’ Curried Buttercup Bisque is featured with recipes from a number of other cooks in the second edition of the “Real Women of Philadelphia” cookbook.

Real Women of Philadelphia was created two years ago by Kraft’s Philadelphia Cream Cheese as an interactive online community of cooks who “share recipes, develop friendships and compete for great prizes.”

Each year, a team of culinary professionals reviews all of the recipes submitted on the site and selects the “best of the best” to be included in the community-themed cookbook. (To purchase a copy of the cookbook, go to and search for “Real Women of Philadelphia 44 Recipes from Season 2.”)

Myers, who I had the opportunity to interview in 2009, when she was one of 12 finalists in Taste of Home magazine’s Great American Pie Show, said “I love soups, and the Savory Garlic (Philadelphia) Cooking Creme goes so well with the flavors in this one. I love the sweet squash, spicy curry, and creamy savory garlic in this soup. If you like things spicy, add a little more curry powder. I love spicy foods so I usually double the curry powder.”

Since I’m a big fan of both spicy foods and soup, you can bet that this is a recipe we’ll be trying this fall.

Curried Buttercup Bisque
1 large buttercup squash
2 tablespoons butter
2/3 cup chopped yellow onion
2/3 cup chopped celery with leaves
1 teaspoon curry powder
3½ cups chicken stock
10 ounces tub Savory Garlic Philadelphia Cooking Creme
Using a sharp knife, poke several holes in the buttercup squash.
Place squash on a microwave safe plate and cook on high for 20 to 30 minutes, or until squash is soft.
While squash is cooking, melt butter in a medium saucepan.
Saute onion and celery in butter over medium high heat, until soft and translucent.
When vegetables are soft, stir in curry powder, and chicken broth. Allow to simmer until squash is cooked.
Scoop seeds out of cooked squash. Discard
Remove flesh of squash and place into simmering chicken stock. Discard skin.
Place soup in a blender and puree until smooth. Return soup to saucepan and place over medium heat.
Stir in Savory Garlic Cooking Creme. Stir until well-combined.
Heat through. Serve hot.