Autumn Squash Bisque with Ginger

Recipe adapted from Oregon State University Extension's FoodHero.org.

Prep
20 min

Cook
50 min

Total Time
60 min

Servings: 10

Ingredients

2 teaspoons vegetable oil

2 cups onions (sliced)

2 pounds winter squash (peeled, seeded, and cut into 2-inch cubes — about 4 generous cups)

2 pears (peeled, cored, and diced) OR 1 15 oz. can sliced pears (drained and chopped)

2 cloves garlic (peeled and crushed)

2 tablespoons fresh ginger (peeled and coarsely chopped) OR 1 teaspoon powdered ginger

1⁄2 teaspoon thyme

4 cups chicken or vegetable broth (see notes)

1 cup water

1 tablespoon lemon juice

1⁄2 cup plain nonfat yogurt

Cut and prepare squash, pears, and garlic. Watch these short videos to learn some quick preparation tips for acorn squash and butternut squash.
Heat oil in a large pot over medium heat.
Add onions and cook, stirring constantly until softened (about 3 to 4 minutes).
Add squash, pears, garlic, ginger and thyme; cook and continue to stir for 1 minute.
Add broth and water, and bring to a simmer.
Reduce heat to low, cover, and simmer until squash is tender (about 35-45 minutes).
Use a blender or food processor to puree the soup (in batches if necessary). Follow the manufacturer’s directions for pureeing hot liquids.
Return soup to pot and heat through. Stir in lemon juice.
Garnish each serving with a spoonful of yogurt.
Refrigerate leftovers within 2 hours.