Autumn Squash Bisque with Ginger

Name: Autumn Squash Bisque with Ginger
Prep time: 15 minutes
Cook time: 45 minutes
Yield: 10 cups
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

Delicious soup seasoned with ginger, thyme and pear that’s easy and quick to make for lunch or dinner. Freezes well.

A bowl of smooth squash soup spiced with ginger and garlic is topped with yogurt and chopped parsley.

Prep time: 15 minutes
Cook time: 45 minutes
Makes: 10 cups
Nutrition Facts: View label

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

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; cook, stirring, for 1 minute.
Add broth and water; bring to a simmer.
Reduce heat to low, cover, and simmer until squash is tender, about 35 to 45 minutes.
Purée soup, in batches if necessary, in a 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.

Comments

Submitted by Jennifer Pettit on Thu, 12/21/2023 - 15:35

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!

Submitted by lkraemer on Mon, 12/07/2015 - 15:30

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.

Submitted by JMA1445 on Wed, 04/23/2014 - 11:38

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!

Submitted by Swootman on Tue, 07/10/2012 - 15:30

One word. Yum!