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...
Baked Berry Oatmeal
Baked Berry Oatmeal
Healthy baked oatmeal recipe with berries. A great make-ahead meal that kids love!
Prepare:
15 minutes
Cook:
30 minutes
Makes:
6 cups
Turkey Salad
Turkey Salad
Diced turkey, crunchy vegetables and sweet raisins combined with a creamy mayonnaise dressing.
Prepare:
10 minutes
Makes:
4 cups
Mix and Match Grain Bowl
Mix and Match Grain Bowl
Make a simple, delicious and healthy meal for any time of day with ingredients you have on hand and these mix and match ideas.
Prepare:
varies
Cook:
varies
Makes:
4 servings
Kitchen Scraps Vegetable Broth
Kitchen Scraps Vegetable Broth
Use leftover veggie scraps to make a delicious broth to use in soups or cooking beans and grains!
Prepare:
15 minutes
Cook:
40 minutes
Makes:
6 to 12 cups
Prepare:
5 minutes
Makes:
5 cups
Roasted Honey Mustard Brussels Sprouts
Roasted Honey Mustard Brussels Sprouts
Roasted Brussels sprouts with sweet honey and tangy mustard. Only 5 ingredients!
Prepare:
10 minutes
Cook:
10 minutes
Makes:
2 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!