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Ingredients

2 teaspoons vegetable oil
2 cups sliced onion
2 pounds winter squash, peeled, seeded, and cut into 2-inch cubes (4 generous cups)
2 pears, peeled, cored, and diced, or 1 can (15 ounces) sliced pears, drained and chopped
2 cloves garlic, peeled and crushed
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

  1. Wash hands with soap and water.
  2. Heat oil in a large pot over medium heat.
  3. Add onions and stir until softened, 3 to 4 minutes.
  4. Add squash, pears, garlic, ginger and thyme; cook, stirring, for 1 minute.
  5. Add broth and water; bring to a simmer.
  6. Reduce heat to low, cover, and simmer until squash is tender, about 35 to 45 minutes.
  7. Purée soup, in batches if necessary, in a blender. (If using a blender, follow manufacturer’s directions for puréeing hot liquids.)
  8. Return soup to pot and heat through. Stir in lemon juice.
  9. Garnish each serving with a spoonful of yogurt.
  10. 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.

Paid for in part by Oregon SNAP. OSU Extension Service prohibits discrimination in all its programs, services, activities and materials. This institution is an Equal Opportunity Provider and Employer.       

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Makes:
10 cups
Prep time:
15 minutes
Cooking time:
45 minutes
Portion of Autumn Squash Bisque recipe
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