Butternut squash bisque
This cozy classic gets its velvety texture from a combo of non-starchy fave butternut squash (cooked down until meltingly soft) and a touch of Greek yogurt. Shave off prep and cook time by buying frozen precut squash chunks.
1½ cup(s), chopped
Raw butternut squash
4 pound(s), cubed (about 10 cups)
Reduced-sodium chicken broth
4 cup(s), or vegetable stock
Plain low fat Greek yogurt
Packed light brown sugar
1 Tbsp, small leaves, for garnish (optional)
- In a large pot, melt the butter over medium heat. Add the onions and salt. Cook until the onion is softened, 5 to 7 minutes, stirring occasionally. Add the garlic, cayenne, and nutmeg and cook for 1 minute, stirring often.
- Add the squash and stock and bring to a boil over high heat. Reduce heat to low and simmer, uncovered, until the squash is very tender, about 30 minutes. Stir in the yogurt and sugar. Remove the pot from heat.
- Using an immersion blender, purée the soup in the pot. (Or purée in batches using a countertop blender.) Season with the black pepper. Garnish with the sage (if using).
- Serving size: 1 cup