Butternut Squash Bisque
- Total Time
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.
unsalted butter2 tsp
uncooked onion(s)1 ½ cup(s), chopped
kosher salt1 ½ tsp, or to taste
minced garlic2 tsp
ground nutmeg1 pinch
cayenne pepper1 pinch
uncooked butternut squash4 pound(s), cubed (about 10 cups)
reduced-sodium chicken broth4 cup(s), or vegetable broth
plain low fat Greek yogurt3 Tbsp
packed light brown sugar1 Tbsp
fresh sage2 tsp, chopped
black pepper¼ tsp, 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.