easy as:

Autumn Squash Bisque with Ginger

Bowl with Spoon

Prep time:
15 minutes

Kitchen Timer

Cook time:
45 minutes

Fork

Servings:
10 cups

Tip: 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.

Did you know? Extra lemon juice can be frozen to be used later.

easy as:

Autumn Squash Bisque with Ginger

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Ingredients:

  • 2 teaspoons oil
  • 2 cups sliced onions
  • 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
  • 1/2 teaspoon thyme
  • 4 cups chicken or vegetable broth (see notes)
  • 1 cup water
  • 1 tablespoon lemon juice
  • 1/2 cup plain nonfat yogurt

Directions:

1. Heat oil in a large pot over medium heat.

2. Add onions and cook, stirring constantly until softened, 3 to 4 minutes.

3. Add squash, pears, garlic, ginger and thyme; cook, stirring, for 1 minute.

4. Add broth and water; bring to a simmer.

5. Reduce heat to low, cover, and simmer until squash is tender, 35-45 minutes.

6. Puree soup, in batches if necessary, in a blender. (If using a blender, follow manufacturer’s directions for pureeing hot liquids.)

7. Return soup to pot and heat through. Stir in lemon juice.

8. Garnish each serving with a spoonful of yogurt.

Refrigerate leftovers within 2 hours.

Tip: 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.

Did you know? Extra lemon juice can be frozen to be used later.

Get Nutrition Info
Bowl with Spoon

Prep time:
15 minutes

Kitchen Timer

Cook time:
45 minutes

Fork

Servings:
10 cups