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.
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Autumn Squash Bisque with Ginger
Autumn Squash Bisque with Ginger
Delicious squash soup seasoned with ginger and pear that’s easy and quick to make for lunch or dinner. Freezes well.
Prepare:
15 minutes
Cook:
45 minutes
Makes:
10 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!