Autumn Squash Bisque with Ginger
Notes Video: How to Cut Winter Squash
Recipe Notes
Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon
Freeze extra lemon juice to use later.
Ingredients
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
coarsely chopped, peeled fresh ginger , or 1 teaspoon powdered ginger 4 cups
chicken or vegetable broth (see notes) 1⁄2 cup
plain nonfat yogurt Directions Heat oil in a large pot over medium heat.
Add onions and cook, stirring constantly 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, 35-45 minutes.
Puree soup, in batches if necessary, in a blender. (If using a blender, follow manufacturer’s directions for pureeing 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
Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon
Freeze extra lemon juice to use later.
Prep time: 15 minutes
Cooking time: 45 minutes
Makes: 10 cups
Nutrition Facts: View Label
Last updated: 01/15/20
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3 Comments for "Autumn Squash Bisque with Ginger"
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Submitted by lkraemer on Mon, 12/07/2015 - 15:30We 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.
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Submitted by JMA1445 on Wed, 04/23/2014 - 11:38I 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!
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Submitted by Swootman on Tue, 07/10/2012 - 15:30One word. Yum!