Delicious squash soup seasoned with ginger and pear that’s easy and quick to make for lunch or dinner. Freezes well.
Autumn Squash Bisque with Ginger
Ingredients
2 teaspoons vegetable oil
2 cups chopped onion
2 pounds winter squash, peeled, seeded, and cut into 2-inch cubes (4 generous cups)
2 pears, peeled, cored, and chopped, or 1 can (15 ounces) sliced pears, drained
2 cloves garlic, minced
2 Tablespoons peeled and chopped fresh ginger, or 1 teaspoon powdered ginger
½ teaspoon thyme
4 cups low-sodium chicken or vegetable broth (see Notes)
1 cup water
1 Tablespoon lemon juice
½ cup plain nonfat yogurt
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh fruits and vegetables under running water before preparing.
- Heat oil in a large pot over medium heat.
- Add onions and stir until softened, 3 to 4 minutes.
- Add squash, pears, garlic, ginger and thyme. Stir while cooking for 1 or 2 minutes.
- Add broth and water. Bring mixture to a boil, then reduce heat to low. Simmer with pot covered until squash is tender, about 35 to 40 minutes.
- Purée soup in a blender or with an immersion blender. If using a blender, follow manufacturer’s directions for puréeing hot liquids.
- Return soup to pot and heat through. Stir in lemon juice.
- Garnish each serving with a spoonful of yogurt.
- Refrigerate leftovers within 2 hours.
Notes
- No broth? Use 1 teaspoon or 1 cube bouillon dissolved in 1 cup water for each cup of broth.
- Freeze extra lemon juice to use later.
You might also like...
Pumpkin Breakfast Cookies
Pumpkin Breakfast Cookies
Soft pumpkin breakfast cookies made with canned pumpkin, whole-wheat flour and warm spices.
Prepare:
20 minutes
Cook:
10 minutes
Makes:
48 Cookies
Carrot Raisin Salad
Carrot Raisin Salad
Quick and easy side dish with a creamy and flavorful dressing. Only 4 ingredients and ready in 15 minutes!
Prepare:
15 minutes
Makes:
2 ½ Cups
Prepare:
20 minutes
Cook:
1 hour
Makes:
10 cups
Slow Cooker Beans
Slow Cooker Beans
Making beans in the slow cooker is easy and can save you money. Season them the way you like and make enough to freeze for more easy meals.
Prepare:
5 minutes + 6 hours soaking
Cook:
4 to 6 hours
Makes:
6 cups
Vegetable and Beef Skillet Meal
Vegetable and Beef Skillet Meal
Warm and comforting meal with beef and veggies over warm rice and topped with cheese.
Prepare:
10 minutes
Cook:
45 minutes
Makes:
8 cups
Lentil Soup
Lentil Soup
A warm and savory lentil soup seasoned with garlic, chili powder, and cumin.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
6 cups

Comments
I made this recipe using Butternut squash and Bosc pears. There was no one who tried it that didn't love it. The prep is a little involved and then there is the additional pureeing step as well, but trust me--this recipe is worth it :) So delicious!
We made this recently for a food bank demonstration and it scaled up really well. Some folks were hesitant to try it but those that did really loved the flavor.
I really love the creamy texture and flavor of this recipe. I actually made a big batch and froze it in portion sizes to reheat for dinner after the birth of my baby. It freezes really well. Thanks!
One word. Yum!