Butternut Squash Bisque
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
- 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.
- 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.
- 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).
- Serving size: 1 cup
