Autumn Squash Bisque with Ginger
Prep time: 15 minutes
Cooking time: 45 minutes
Makes: 10 cups
Serving Size 1 cup
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
- 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.
- 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