Butternut squash bisque
1½ cup(s), chopped
1½ tsp(s), or to taste
Uncooked butternut squash
4 pound(s), cubed (about 10 cups)
Reduced-sodium chicken broth
Plain lowfat Greek yogurt
Packed light brown sugar
2 tsp(s), chopped
¼ pinch, freshly ground, or to taste
- 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.
- 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.