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Photo of Butternut squash bisque by WW

Butternut squash bisque

5
PersonalPoints™ per serving
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
6
Difficulty
Easy
Butternut squash lends a rich, thick sweetness to this filling bisque. An immersion blender makes easy work of pureeing the soup in the pot - no need to transfer it to a blender in batches.

Ingredients

Unsalted butter

2 tsp(s)

Uncooked onion(s)

1½ cup(s), chopped

Kosher salt

1½ tsp(s), or to taste

Minced garlic

2 tsp(s)

Ground nutmeg

1 pinch

Cayenne pepper

1 pinch(es)

Uncooked butternut squash

4 pound(s), cubed (about 10 cups)

Reduced-sodium chicken broth

4 cup(s)

Plain lowfat Greek yogurt

3 tbsp(s)

Packed light brown sugar

1 tbsp(s)

Fresh sage

2 tsp(s), chopped

Black pepper

¼ pinch, freshly ground, or to taste

Instructions

  1. Heat butter in a large nonstick soup pot over medium heat. Add onion and salt; cook, stirring occasionally, until onion is softened, about 5 to 7 minutes. Add garlic, nutmeg and cayenne; stir and cook 1 minute. Add squash and broth; bring to a boil over high heat. Reduce heat to low and simmer, uncovered, until squash is soft, about 30 minutes; stir in yogurt and sugar.
  2. Remove from heat and puree soup in pot using an immersion blender (or puree in a regular blender in batches). Serve garnished with fresh sage and black pepper. Yields about 1 cup per serving.

Notes

Speed prep time by buying precut peeled squash or even frozen cubed butternut squash. Sprinkle with shredded Parmesan cheese if desired (could affect Points value). Serve with a light grilled cheese for a fabulous, filling meal.

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