Butternut Squash Bisque

2Point(s)

Total Time

55 min

Prep

15 min

Cook

40 min

Serves

6

Difficulty

Easy

This cozy classic gets its velvety texture from a combo of non-starchy fave butternut squash (cooked down until meltingly soft) and a touch of Greek yogurt. Shave off prep and cook time by buying frozen precut squash chunks.

Ingredients

Unsalted butter

2 tsp

Uncooked onion(s)

1½ cup(s), chopped

Kosher salt

1½ tsp

Minced garlic

2 tsp

Cayenne pepper

1 pinch(es)

Ground nutmeg

1 pinch(es)

Uncooked butternut squash

4 pound(s), cubed (about 10 cups)

Reduced-sodium chicken broth

4 cup(s), or vegetable stock

Plain lowfat Greek yogurt

3 Tbsp

Packed light brown sugar

1 Tbsp

Black pepper

¼ tsp

Fresh sage

1 Tbsp, small leaves, for garnish (optional)

Instructions

1. In a large pot, melt the butter over medium heat. Add the onions and salt. Cook until the onion is softened, 5 to 7 minutes, stirring occasionally. Add the garlic, cayenne, and nutmeg and cook for 1 minute, stirring often.
2. Add the squash and stock and bring to a boil over high heat. Reduce heat to low and simmer, uncovered, until the squash is very tender, about 30 minutes. Stir in the yogurt and sugar. Remove the pot from heat.
3. Using an immersion blender, purée the soup in the pot. (Or purée in batches using a countertop blender.) Season with the black pepper. Garnish with the sage (if using).
4. Serving size: 1 cup