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Autumn Squash Bisque with Ginger

Notes

Recipe 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.

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.
Photo of Autumn Squash Bisque with Ginger
Prep time: 15 minutes
Cook time: 45 minutes
Makes: 10 cups
Nutrition Facts: View Label

Comment

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!

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.