Autumn Squash Bisque with Ginger
Silky winter squash and pear bisque with fresh ginger and a spoon of yogurt — about 104 calories and 3 g fibre per cup.
Sodium is calculated without salt added to taste.
Estimated; may vary.
This autumn squash bisque gets its body from winter squash and pear puréed together, with fresh ginger and a spoon of yogurt instead of cream. A one-cup bowl is about 104 calories with 4 g protein, which makes it a starter or a light lunch alongside bread and cheese rather than a full meal.
The squash has to be fully soft before it meets the blender; undercooked cubes leave a grainy purée no amount of blending fixes. Give it the full 35 to 45 minutes at a bare simmer, then blend in batches with the lid vented, since hot soup expands and can blow the lid off.
Butternut is the easiest squash to peel, but kabocha or acorn work and taste a little sweeter. The lemon juice at the end is not optional; it wakes up the squash and pear. Leftovers keep four days and freeze well without the yogurt, which you add when serving.
Ingredients
- Squash (Winter)1/2 cup, peeled and cubed, about cup (91 g)
- Low-sodium chicken or vegetable broth *.4 cup, plus tablespoon (96 g)
- Pears1/4, peeled and diced (36 g)
- Water1 1/2 tablespoons (24 g)
- Onions (Yellow)1/4 cup, sliced (23 g)
- Yogurt (Plain, Nonfat)2 1/2 teaspoons, for garnish (12 g)
- Lemon juice1/4 teaspoon (1.5 g)
- Soybean Oil1/4 teaspoon (1 g)
- Garlic1/4 clove, crushed
- Fresh ginger1/2 teaspoon chopped, or a pinch of ground ginger
- Dried thymea pinch
Ingredient swaps
Vegetarian
- Low-sodium chicken or vegetable broth → Vegetable broth 96 g
- Simmer until the squash is completely soft; underdone squash blends grainy.
- Blend hot soup in small batches with the blender lid vented and a towel over it, or use an immersion blender in the pot.
- Refrigerate within 2 hours; the soup keeps 4 days or freezes 3 months without the yogurt, which goes on at serving.
- Contains: milk (yogurt garnish).
- Naturally gluten-free. Dairy-free: garnish with a spoon of coconut yogurt or skip it and use vegetable broth for a plant-based bowl.
Method
- Wash your hands and all surfaces before you start.
- Heat the oil in a pot over medium heat. Add the onion and cook 3 to 4 minutes until soft.
- Add the squash, pear, garlic, ginger and thyme. Cook, stirring, for 1 minute.
- Pour in the broth and water and bring to a simmer.
- Cover, reduce heat to low and simmer 35 to 45 minutes, until the squash mashes easily.
- Purée in a blender in batches, lid vented, or with an immersion blender in the pot.
- Return to the pot, heat through and stir in the lemon juice. Serve with the yogurt spooned on top.
- Refrigerate leftovers within 2 hours.
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