Name: Butternut Squash Bisque
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tsp unsalted butter; 1.5 cup(s), chopped uncooked onion(s); 1.5 tsp kosher salt or to taste; 2 tsp minced garlic; 1 pinch ground nutmeg; 1 pinch cayenne pepper; 4 pound(s) uncooked butternut squash cubed (about 10 cups); 4 cup(s) reduced-sodium chicken broth or vegetable broth; 3 Tbsp plain lowfat Greek yogurt; 1 Tbsp packed light brown sugar; 2 tsp fresh sage chopped; 0.25 tsp black pepper freshly ground, or to taste

Ingredients

unsalted butter

2 tsp

uncooked onion(s)

1½ cup(s), chopped

kosher salt

1½ tsp, or to taste

minced garlic

2 tsp

ground nutmeg

1 pinch

cayenne pepper

1 pinch

uncooked butternut squash

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

reduced-sodium chicken broth

4 cup(s), or vegetable broth

plain lowfat Greek yogurt

3 Tbsp

packed light brown sugar

1 Tbsp

fresh sage

2 tsp, chopped

black pepper

¼ tsp, freshly ground, or to taste

Instructions

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.

Notes

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

Butternut Squash Bisque

Ingredients

Instructions

Notes

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